Cornbread challah is a delightful fusion of two beloved culinary traditions: the rich, golden sweetness of Southern cornbread and the ancient Jewish heritage of challah. Cornbread's inherent sweetness and crumbly texture blend seamlessly with the tender, braided structure of challah, creating a harmonious balance of flavors and textures. The result is a bread that's both soft and crumbly, subtly sweet yet with a touch of savory, making it a versatile treat that can be enjoyed on its own, as a side dish, or transformed into delectable sandwiches and croutons.
Ingredients
Servings 16
- 2 envelopes 1/2 ounce active dry yeast
- 1/3 cup warm water
- 2/3 cup plus 1 teaspoon sugar
- ½ cup warm water
- ½ cup oil plus 1 teaspoon for greasing bowl
- 2 large eggs plus 1 to glaze tops
- 2 teaspoons salt
- 2 ¾ cups bread flour plus 2 tablespoons for sprinkling
- 1 ½ cups yellow corn meal
- 2 tablespoons pumpkin seeds
Nutritional Facts
Nutrition Facts
Cornbread Challah
Amount per Serving
Calories
312
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
5
g
Cholesterol
20
mg
7
%
Sodium
301
mg
13
%
Potassium
96
mg
3
%
Carbohydrates
52
g
17
%
Fiber
2
g
8
%
Sugar
26
g
29
%
Protein
5
g
10
%
Vitamin A
30
IU
1
%
Vitamin C
0.03
mg
0
%
Calcium
9
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- In a mixing bowl, dissolve the yeast into the 1/3 cup warm water and mix in the teaspoon sugar. Let the mixture sit for ten minutes, or until it thickens. Meanwhile, in a separate medium bowl combine the 2/3 cup sugar, salt, bread flour and corn meal. Set aside.
- When the yeast is thick, add the oil, 2 eggs and warm water and mix well with a whisk. Add the dry ingredients and mix well with the dough hook of a stand mixer or with a wooden spoon. Sprinkle 1 tablespoon flour on your counter and place the dough on top. Knead until you have a mostly smooth dough, adding another tablespoon of flour if necessary.
- Grease the bowl with the remaining 1 teaspoon oil and return the dough to the bowl and rub your oiled hand on top of the dough. Cover with a dish towel and let rise for 1 hour.
- Divide the dough in half and shape each piece into a three-braided challah. Place loaves on a parchment- or Silpat-covered baking sheet and let rise for 45 minutes.
- Preheat the oven to 350°F. Place the remaining egg into a small bowl and add a little less than 1 teaspoon water and beat well. Brush on top of the loaves and sprinkle the pumpkin seeds on top. Bake for 30 to 35 minutes, or until golden.
Notes
Storage: Covered at room temperature for 3 days Advanced Prep: May be made 3 days in advance or frozen
Perhaps Aish should write a few words at the end as a postscript regarding the bracha one should make over challah recipes which are a mixture of flour from the 5 grains and other types of flour?