Basque Corn Bread
A hearty Basque-style corn bread with a tender crumb and golden crust, perfect for pairing with hearty stews or enjoyed simply with butter and honey.
Ingredients
Instructions
- In a large bowl, combine 2 cups lukewarm water, yeast, and flour; stir for 1 to 2 minutes.
- Cover and let rise for 1 hour.
- In another large bowl, combine cornmeal, salt, and 2 cups hot water; stir until water is completely absorbed.
- Cover and let soften at room temperature for 1 hour.
- Stir down the yeast mixture, then stir in the cornmeal mixture and blend thoroughly.
- The dough will be liquid and batter-like.
- Cover and let rise for 2 hours.
- The dough will be bubbly and will rise only slightly.
- Stir down the dough and spoon into 2 well-buttered 8-inch round cake pans, filling them about 3/4 full.
- Cover and let rise for 2 hours.
- The dough will rise only slightly.
- Bake in a preheated 425°F oven for 50 to 60 minutes or until the top is a pale golden brown.
- Cool on racks.
- Heat for 5 minutes just before serving.
Tips & Substitutions
For a more flavorful bread, consider adding herbs or spices like paprika or garlic powder to the cornmeal mixture. If you don't have yellow cornmeal, white cornmeal or polenta can be used as substitutes. Ensure the water is lukewarm to activate the yeast properly. If you're looking for vegan recipes, this dish is already plant-based and can accommodate various dietary preferences.
Serving Suggestions
This Basque corn bread is delicious served warm with butter or olive oil. It pairs beautifully with hearty soups or stews, making it a great complement to a winter meal. Consider serving it alongside a refreshing salad or with spreads like hummus for a delightful contrast.
Storage & Reheating
Store leftover Basque corn bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place in the freezer, where it can last up to 3 months. To reheat, wrap the bread in foil and warm in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Basque Corn Bread contains roughly 1350 calories, with 33g protein, 285g carbohydrates, and 14g fat. It is an excellent source of dietary fiber (102% of the Daily Value), iron (72% of the Daily Value), and protein (66% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I add ingredients like cheese or jalapeños to the bread?
Absolutely! Adding cheese or jalapeños can enhance the flavor of the bread. Fold in shredded cheese or diced jalapeños into the dough after combining the cornmeal and yeast mixtures, then continue with the recipe as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).