Cornmeal Stuffing Bread
This hearty cornmeal stuffing bread is the best choice for making cornbread dressing since it holds up even better than traditional cornbread when it comes time to make the stuffing croutons.
Ingredients
- 1 (11 oz) can of corn kernels
- 1/3 cup buttermilk
- 3 tablespoons olive oil
- 3 tablespoons honey
- 2 3/4 cups (377 g) bread flour
- 1 1/4 cups (210 g) white or yellow cornmeal not self-rising
- 1/3 cup chopped fresh parsley about 1 handful
- 1 3/4 tablespoons poultry seasoning
- 3/4 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt
- 1 tablespoon active dry yeast
Instructions
- Different brands of canned corn may have varying amounts of packing liquid. Before you assemble the bread, open your can of corn and drain the packing liquid into a measuring cup. You will use all of the corn kernels but only use 2/3 cup of the packing liquid. Discard the rest. If your canned corn doesn't have enough liquid to measure the full 2/3 cup, add just enough water to reach that amount.
- Add the ingredients in the order they are listed to your bread machine baking pan fitted with the paddle attachment. Start by adding all the corn kernels, then pour in the corn liquid, buttermilk, olive oil, and honey. Add the dry ingredients directly on top. Add the bread flour, cornmeal, chopped fresh parsley, poultry seasoning, garlic powder, and kosher salt. Dig a shallow well in the top of the flour and add the yeast there.
- Place the bread pan back into the bread machine and close the lid.
- Select the 2-pound loaf size.
- Select your desired darkness setting, I used Medium.
- Select the Basic/White program and press Start.
- Keep an eye on the machine as it does the initial mixing of the ingredients. This is a very thick bread dough, especially with all the corn in the mix. You may want to gently scrape the sides and corners of the pans if pockets of flour collect too high for the dough ball to reach as it kneads.
- The baking program will take about 3.5 hours to complete. Remove the baked cornmeal stuffing bread from the bread pan and allow it to cool for 10 minutes before slicing.