125 cornmeal bread recipes

Polenta-millet bread with cornmeal, millet, bread flour, and whole wheat in a honey-sweetened yeast dough. A rustic, multigrain artisan loaf mixed in a bread machine and baked on a stone.

Virginia corn pones made with cornmeal, buttermilk, and shortening, shaped into oblong patties and baked golden at high heat. A classic Southern cornbread with no flour and no eggs.

Fresh okra cornmeal muffins with Worcestershire sauce, hot sauce, and chopped onion. Savory Southern cornbread muffins with a crispy crust from preheated pans.

Homemade muffin mix with flour, baking powder, dry milk, salt, and shortening. A six-week pantry staple that replaces store-bought Bisquick for muffins, biscuits, and pancakes.

Old Greek bread blends barley, rye, and white flour with honey and olive oil into hearty rustic loaves baked hot to a deep brown crust. Traditional Mediterranean peasant bread.

Easy crusty French-style bread with just five ingredients: flour, yeast, water, sugar, and salt. Baked with steam for a crackly golden crust and chewy interior.

Whole wheat pizza crust with a blend of whole wheat and all-purpose flour, no oil, and a cornmeal-dusted pan. Makes two 14-inch crusts with a nutty, chewy texture that holds up to toppings.

Ethiopian injera flatbread made with self-rising, whole wheat, and cornmeal flours. Spongy, slightly sour fermented bread used as both plate and utensil for scooping stews.

Crusty Italian-style bread studded with minced prosciutto and Parmesan, baked on cornmeal-dusted sheets with steam for a crackling crust. Makes two gorgeous loaves that taste like a New York Italian bakery.

Sour sourdough bread builds extra tang through 12+ hours cold-retarded fermentation. Bread machine kneads, then artisan-style cylindrical loaves bake on cornmeal-dusted sheets.

Hearty pumpernickel bread machine loaf with rye flour, cornmeal, molasses, unsweetened chocolate, caraway seeds, and mashed potato. Deeply dark German-style rye.

Hearty whole wheat bread loaded with oats, wheat germ, and cornmeal. Honey-sweetened dough yields 4 high-fiber loaves with nutty flavor and soft texture.

Two-day sourdough potato rye bread with molasses, cornmeal, mace, and poppy seeds. A dense, earthy loaf with an overnight starter and old-world European baking technique.

This Bialy recipe turns out chewy with just the right amount of onion filling; it freezes and reheats brilliantly.

Dense dark pumpernickel with rye flour, molasses, caraway, and cocoa. Makes 2 round loaves with chewy crust and earthy flavor for hearty sandwiches or deli-style eating.

Thyme focaccia and Parmesan focaccia from one batch of dough, hand-kneaded and dimpled, baked golden and crisp-edged. Split it for an herby thyme loaf and a savory Parmesan one, both crusty Italian flatbreads.