Chef John's Rustic Italian Cornbread

4.7
(31)
22 Reviews
17 Photos

I created this Italian cornbread recipe after speaking with my mother, Pauline. She told me about a bread she used to eat at her grandmother's house. She said it was one of her favorites — a basic Italian bread with some cornmeal in it. 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
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on March 16, 2024
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Prep Time:
15 mins
Cook Time:
35 mins
Additional Time:
3 hrs 40 mins
Total Time:
4 hrs 30 mins
Servings:
8
Yield:
1 loaf
Jump to Nutrition Facts

Ingredients

  • 1 cup warm water

  • 2 ½ cups bread flour, or as needed, divided

  • 1 (.25 ounce) package active dry yeast

  • ⅛ teaspoon white sugar

  • ½ cup cornmeal

  • 2 ½ tablespoons olive oil

  • 1 ½ teaspoons salt

  • 1 tablespoon cornmeal, or as needed

Directions

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

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

  3. Knead dough on a lightly floured work surface until smooth and elastic, 10 to 12 minutes. Place dough into 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.

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

  5. Dust a baking sheet with 1 tablespoon cornmeal. Place loaf onto the baking sheet, cover with a dry towel, and let rise until doubled in volume, about 1 hour.

  6. Preheat the oven to 425 degrees F (220 degrees C). Place a shallow pan filled with water onto the lowest oven rack.

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

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

Nutrition Facts (per serving)

103 Calories
5g Fat
13g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 103
% Daily Value *
Total Fat 5g 6%
Saturated Fat 1g 3%
Sodium 440mg 19%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 2g 4%
Calcium 4mg 0%
Iron 1mg 5%
Potassium 50mg 1%

* 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.

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