Last week I had to prepare a dairy-free Thanksgiving menu for a client, cornbread included. I am not a big fan of the regular cornbread that I consider rather a cake (too sweet and too powdery to my palate) and I got a bit nervous about making it without butter or milk. Using almond milk and coconut cream looked the only alternative which made me feel sooo depressed! My italian soul rebelled so I decided to make a mediterranean version of the bread by using yeast instead of baking powder and XV olive oil instead of butter and milk. The bread came out delicious, crusty and so much healthier than the other versions.
I’ve just found out that this bread is nothing new (!) it’s actually a traditional portuguese bread called “a broa”…. I love Portugal❤️
A dairy-free cornbread that tastes better than the traditional: instead of baking powder I used yeast, instead of butter and milk I used a good extra virgin olive oil.
- for 2 small loaves
- 1.5 c. water -
- 1 TBS 1/2 active dry yeast -
- 2- 3 TBS sugar or more - according to your taste
- 1 3/4 c. unbleached all purpose flour -
- 1.5 c. corn flour -
- 1/2 c. polenta -
- XV olive oil -
- 1 tsp fine salt -
Prepare your pans by rubbing them generously with olive oil, dust with cornmeal, then tap out any extra. Set aside.
In a large bowl, sprinkle yeast and sugar over the lukewarm water. Let stand for 2 or 3 minutes, then stir to dissolve. Set the bowl in a warm, draft-free place for 8 to 10 minutes, or until yeast starts to get foamy.
add oil, mix
add all unbleached flour, corn flour
polenta and mix
last add salt, mix until all ingredients are well combined to form a smooth dough consistency
cover with a plastic wrap and let rest until at least doubled in its size. Divide in 2 small balls and place on an oven liner or pan (or cast iron skillet as shown). Bake at 375 F for about 30 minutes or until a skewer comes out dry from the center of the loaf. Remove from oven and let cool down before slicing. Buon Appetito with this delicious Yeast-raised Cornbread!