Chef John's Rustic Italian Corn Bread

Name: Chef John's Rustic Italian Corn Bread
Prep time: 15 min
Cook time: 35 min
Total time: 3 h 90 min
Yield: 1 loaf
Ingredients: 1 cup warm water; ½ cup bread flour; 1 (.25 ounce) package active dry yeast; ⅛ teaspoon white sugar; ½ cup cornmeal; 2 ½ tablespoons olive oil; 1 ½ teaspoons salt; 2 cups bread flour, or as needed; 1 tablespoon cornmeal, or as needed

Rating: 4.76 stars

29 Ratings
20 Reviews
15 Photos

I was speaking with my mother, Pauline, last week, and she told me about a bread she used to eat at her grandmother's house. She said it was basic Italian bread, but had some cornmeal in it, and was one of her favorites. I love to play food detective, so I took her description and went to work. I believe this is pretty close to what she remembers, and even if it's a bit off, it was still delicious.

By Chef John

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Recipe Summary

prep:

15 mins

cook:

35 mins

additional:

3 hrs 40 mins

total:

4 hrs 30 mins

Servings:

Yield:

1 loaf

Nutrition Info

Ingredients

Original recipe yields 8 servings

The ingredient list now reflects the servings specified

1 cup warm water
½ cup bread flour
1 (.25 ounce) package active dry yeast
⅛ teaspoon white sugar
½ cup cornmeal
2 ½ tablespoons olive oil
1 ½ teaspoons salt
2 cups bread flour, or as needed
1 tablespoon cornmeal, or as needed

Directions

Step 1

Stir warm water, 1/2 cup bread flour, yeast, and sugar together in a bowl. Let stand until the yeast softens and forms a creamy mixture, about 40 minutes.

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Step 2

Mix 1/2 cup cornmeal, olive oil, and salt into yeast mixture. Gradually add bread flour to yeast mixture until a dough pulls together.
Step 3

Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a damp towel and let rise in a warm place until doubled in volume, about 2 hours.
Step 4

Turn dough out onto a lightly floured surface and roll into a 14-inch wide rectangle. Roll dough, starting from the long-end, into a loaf, finishing seam-side down.
Step 5

Dust a baking sheet with 1 tablespoon cornmeal. Place loaf on baking sheet, cover with a dry towel, and let rise until doubled, about 1 hour.
Step 6

Preheat oven to 425 degrees F (220 degrees C). Place a shallow pan of water on the lower rack of the oven.
Step 7

Cut a 1/2-inch deep slash down the center of the loaf.
Step 8

Bake in preheated oven until the top is golden brown and the bottom of loaf sounds hollow when tapped, 35 to 40 minutes. Cool on a wire rack.

Nutrition Facts

Per Serving:

103 calories; protein 2.1g 4% DV; carbohydrates 13.3g 4% DV; fat 4.7g 7% DV; cholesterolmg; sodium 440.4mg 18% DV. Full Nutrition

Reviews (20)

Most helpful positive review

Lela

09/08/2014

An easy bread to make. I kneaded the bread by hand and was surprised how easy it was to do. The bread was crusty on the outside and tender on the inside. My husband loved the bread with butter. Read More

Helpful

(5)

Most helpful critical review

JanG

10/14/2014

I tried making this in my bread maker and it was an epic failure. I'm not going to blame the recipe. Apparently, what makes it work isn't compatible with my bread maker. Read More

Helpful

(3)

29 Ratings

5 star values: 23
4 star values: 5
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Lela

09/08/2014

Helpful

(5)

Denise

04/08/2018

First off, the bake time is actually only 25 mins. Like another reviewer, I made this in my bread machine on dough cycle. Shaped the loaf and let it rise one more time and it baked to perfection at 425 degrees! Read More

Helpful

(4)

teresa

10/15/2016

This bread was wonderful! Thank you cef john I love you and all your wonderful recipe s! Lol??? Read More

Helpful

(3)

Del

08/09/2016

Well That temp first. At 425 degrees you better start checking it at 25 minutes. I checked it at 26 minutes turned it over and thumped the bottom and because the color was a dark brown I determined that it had baked long enough. The crust is great (crunchy)and the inside is nice and tender. It hasn't cooled yet and the loaf is half gone. It will never make it until tomorrow. Every once in awhile that Chef John does comes up with a good one. Another thing. The proofing times. I think they are for all purpose flour. I used bread flour like the recipe calls for and the first raising time was more than doubled in 1 hour. I let the loaf raise for 30 minutes and popped it in the oven. It turned out great. Read More

Helpful

(3)

JanG

10/13/2014

I tried making this in my bread maker and it was an epic failure. I'm not going to blame the recipe. Apparently, what makes it work isn't compatible with my bread maker. Read More

Helpful

(3)

Lisa Do Campo

11/27/2015

I made this for Thanksgiving the night before. They were soft moist and delicious. Perfectly dense but light at the same time. I'll definitely be using this recipe for all of my italian bread needs! Read More

Helpful

(2)

charm

04/07/2018

This is spectacular. I used my bread maker on the dough setting then formed the loaf let it rise again and baked it. I am only giving 4 stars because I think the baking time/temperature is wrong. My loaf was done in 25 minutes even though I turned the heat down to 400. Read More

Helpful

(2)

mlhansen

08/05/2015

Not have corn meal I used some corn flour instead. Still turned out very good. Bake time was a little too long but that may have been due to my variation. Read More

Helpful

(1)

chrvenka

10/05/2015

I would use less salt. This bread is tasty but didn't live up to my expectation as I thought the cornmeal flavor was lost. Read More

Helpful

(1)

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Nutritional Information

Chef John's Rustic Italian Corn Bread

Servings Per Recipe: 8
Calories: 102.7

% Daily Value *

protein: 4 %

carbohydrates: 4 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 7 %

saturated fat: 3 %

cholesterol:

vitamin a iu:

niacin equivalents: 13 %

vitamin b6: 3 %

vitamin c:

folate: 10 %

calcium:

iron: 5 %

magnesium: 5 %

potassium: 1 %

sodium: 18 %

thiamin: 13 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Chef John's Rustic Italian Corn Bread

1 of 20

All Reviews

Lela

09/08/2014

An easy bread to make. I kneaded the bread by hand and was surprised how easy it was to do. The bread was crusty on the outside and tender on the inside. My husband loved the bread with butter.

Helpful

(5)

Denise

04/08/2018

Helpful

(4)

teresa

10/15/2016

This bread was wonderful! Thank you cef john I love you and all your wonderful recipe s! Lol???

Helpful

(3)

Del

08/09/2016

Helpful

(3)

JanG

10/13/2014

I tried making this in my bread maker and it was an epic failure. I'm not going to blame the recipe. Apparently, what makes it work isn't compatible with my bread maker.

Helpful

(3)

Lisa Do Campo

11/27/2015

I made this for Thanksgiving the night before. They were soft moist and delicious. Perfectly dense but light at the same time. I'll definitely be using this recipe for all of my italian bread needs!

Helpful

(2)

charm

04/07/2018

Helpful

(2)

mlhansen

08/05/2015

Not have corn meal I used some corn flour instead. Still turned out very good. Bake time was a little too long but that may have been due to my variation.

Helpful

(1)

chrvenka