Cornmeal Batter Bread

This image courtesy of Kathryn Barnard

This hearty cornmeal bread conjures up ideas about what it may have been like in the days of “home on the range.” Quite simple and with a slight resemblance to steamed Boston bread. it has a mild flavor. but the crumb is heavy and hearty. I adore the bit of texture the cornmeal lends to this all-purpose loaf; it makes a terrificbasefor sandwiches or toast, and pairs well with just about any soup.

Makes1 medium loaf

Cooking Methodbaking



Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionFamily Get-together

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Mealbreakfast, brunch, dinner, lunch, snack

Type of Dishbread, corn bread, quickbreads


  • 2 cups teff flour
  • 1 cup medium grind cornmeal, plus additional for sprinkling
  • ½ cup millet flour
  • 1 tablespoon molasses
  • 1 teaspoon sea salt, plus additional for sprinkling
  • 2 cups room temperature filtered water


  1. In a large mixing bowl, combine all of the ingredients thoroughly. Cover loosely with a linen cloth and let rest in a warm Spot (about 70 degrees F) for at least 10 to 12 hours. or up to 24 hours.

  2. Preheat the oven to 350 degrees F. Lightly grease an 8-by-4-by-4-inch loaf pan and dust with cornmeal.

  3. Pour the batter into the prepared pan and smooth evenly with a spatula. Sprinkle with cornmeal and sea salt. Bake for 1 hour and 45 minutes. until firm to the touch and a toothpick inserted into the center Comes out clean.


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