Anadama Corn Bread Recipe

This corn bread recipe is based on a classic combination of cornmeal and molasses, and is perfect at Thanksgiving or served with a hearty stew.


| December 2009/January 2010



corn bread recipe

Molasses adds sweetness and complexity to our traditional Anadama corn bread recipe.

PHOTO: MARK LUINENBURG

The corn bread recipe presented here is excerpted from the new book Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables and Gluten-free Ingredients (Thomas Dunne Books, 2009). This is the much-anticipated sequel to the wildly popular Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking , which taught us how to craft delicious and crusty artisan bread with just a few minutes of work. We brought you that basic technique in our article  Five Minutes a Day for Fresh-baked Bread . Now you’ll be able to use the no-knead storage dough method with even healthier recipes. To order either of the fabulous cookbooks (and get a bunch more yummy-but-easy recipes!), visit MOTHER EARTH NEWS Shopping . If you have questions about these recipes, please post them to the comments section at the end of this article, and the baking experts at King Arthur Flour will answer them.

Anadama Corn Bread

Pretty much every traditional American cookbook contains a recipe for this bread, a Native American-inspired loaf sweetened with molasses. This loaf spreads and bakes flatter than most corn breads.

Molasses is an unrefined sweetener that imparts much more flavor complexity than white sugar. There are bitter and caramel notes to savor, and it beautifully rounds out the rough edges in the whole wheat flour.

This recipe makes enough dough for four 1-pound loaves, and can be doubled or halved.

1 1/2 cups cornmeal
1/4 cup wheat germ
2 1⁄4 cups whole wheat flour
3 cups unbleached all-purpose flour
1 1/2 tbsp (2 packets) granulated yeast
1 tbsp kosher salt (or to taste)
1/4 cup vital wheat gluten
3 1/2cups lukewarm water
1/2 cup molasses
Water

Whisk together the cornmeal, wheat germ, flours, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.





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