Preparation / Directions:
makes two loaves
This is a cornbread with a particularly crunchy texture and scrumptious flavor
Stir the honey into the cup of lukewarm water. Add the yeast and stir. Allow the mixture to stand for 20 minutes. Scald the cream in a saucepan, remove it from the heat, add the butter and stir until melted. Break the eggs into a large bowl and beat them until they turn pale yellow. Stir the yeast mixture and the milk and butter mixture into the eggs. Add the cornmeal and flour. Beat with electric mixter at high speed for 3 minutes, gradually adding enough lukewarm water to make a soft, light, elastic dough. Scrape the bowl occasionally. Add the salt to the dough and beat at high speed of 3 minutes more, again scraping the bowl occasionally. Cover the bowl with a towel and allow the dough to rise in a warm, draft-free place for 1 1/4 hours, or until double in volume.
Punch the dough down and beat it for 5 minutes. Grease two bread pans with oil and put half the dough in each pan. Cover the pans and allow the dough to rise again in a warm, draft-free place for 1 1/4 hours, or until double in volume. Put the loaf pans in the oven, turn on the oven, and bake 15 minutes at 400 degrees F. Lower the heat to 325 degrees F. and bake 30 to 35 minutes longer.
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