Traditional Irish yellowmeal (cornmeal) soda bread with a golden crumb and a craggy crust ~ a quick, no-yeast loaf cut into classic farls for serving with soups and stews.
Also known as Mrs. McGillycuddy’s Yellowmeal Bread ~ this is a sunny twist on the classic from Darina Allen’s Traditional Irish Cooking. Irish soda breads come in countless local variations, from wholemeal brown to “spotted dog” with currants. Yellowmeal soda bread has its roots in the south and west of Ireland, where American cornmeal started turning up in kitchens during the Great Famine in the mid-1800s.
Irish Yellowmeal Soda Bread is a perfect cold weather side ~ try it with chili, stew, or chowder!
✔️ classic no yeast dough stirs together in minutes.
✔️ yellow cornmeal gives soda bread a beautiful golden color, a rustic crunch, and a slightly nutty sweetness that makes this soda bread loaf so special.
✔️ cut in traditional ‘farls’ or wedges, delicious warm with butter, honey, or sharp Irish cheddar
Soda bread in 1 bowl and 2 steps
- Toss dry ingredients in a bowl. Add buttermilk and mix to combine into a rough moist dough.
- Form into a loaf shape, cut a cross in the top, and bake!
slicing yellowmeal soda bread ~ what’s a farl?
A farl is a wedge of soda bread, and comes from the old Gaelic word for “fourth”. I cut my loaf into 8 farls, and then slice each one cross-wise for buttering, just like a scone.
cornmeal soda bread menu ideas
This little bit of cornmeal crunch is really welcome with almost any dinner served in a bowl, whether it’s light and brothy or thick and hearty. Serve your yellowmeal soda bread with soups, stews, and chilis.
Soup suggestions:
Stew suggestions:
what to expect from cornmeal soda bread
Soda bread is the five-minute miracle of the bread world ~ no yeast, no rising, just mix, shape, bake.
Crust: rustic and quite crunchy; the top splits along the cross as it bakes so it looks uneven and a little wild.
Crumb: slightly dense (in a good, hearty way.) Warm from the oven it pulls apart in steamy, shaggy chunks. Note: this is not moist and cakey, if you want that, go for a biscuit.
Flavor: sweet dairy and toasty grain with a subtle tang from buttermilk.
Texture: best right away, I love to cook it up just before dinner; but it makes excellent toast the next day.
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Yellowmeal Soda Bread
Ingredients
- 1 cup yellow cornmeal
- 2 cups + 2 Tbsp all purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 1/2 – 1 3/4 cups buttermilk
Instructions
- Preheat oven to 450F and line a baking sheet with parchment paper.
- In a large mixing bowl whisk together the 1 cup yellow cornmeal, 2 cups + 2 Tbsp all purpose flour, 1 tsp salt, and 1 tsp baking soda to combine well.
- Make a well in the center and add 1 1/2 cups of buttermilk. Bring the flour from the edges of the bowl into the center to mix with the liquid, turn the bowl as you go to get everything incorporated. If the mixture seems very dry, add the remaining 1/4 cup buttermilk.
- When the rough dough has come together transfer it to a lightly floured surface and bring together with your hands (flour them if the dough is sticky.) Form it into a mound about 8-9" round or oval.
- Use a sharp knife to cut a large cross into the top. Bake for 15 minutes, then turn the oven down to 400F and bake for another 20-30 minutes, or until cooked through. The bottom of the loaf should sound hollow when thumped with your hand. Note: an oven thermometer is handy to check the actual temp inside yours.
- Remove the loaf to a rack to cool, or you can enjoy it warm from the oven. I prefer it warm, and the loaf is best the same day. Leftovers can be microwaved briefly to soften or toasted to crisp.
more cornmeal quick breads
Butter Pecan Cornbread
Butter Pecan Cornbread, and it’s every bit as rich, nutty, and melt-in-your-mouth as you’re imagining!
Molasses Cornbread
Molasses cornbread is a classic one bowl Southern recipe that goes with everything ~ we even love a warm buttery slice for breakfast!
Southern Corn Sticks
Just like Grandma used to make ~ we love crispy corn sticks with barbecue, soups, and chili ~ they're a tradition at Thanksgiving!
Masa Harina Biscuits
These tender fluffy masa harina biscuits are everything! They're kind of a cross between a classic biscuit and a corn muffin, and the perfect accompaniment to chilis, soups, and stews of all sorts.
Cranberry Pumpkin Cornbread
Warm up your fall meals with Cranberry Pumpkin Cornbread ~ serve it with soups, stews, chilis, and it's a must on the Thanksgiving table!
Cornmeal Biscuits
Cornmeal biscuits have the crunchy, nutty sweet flavor of cornbread, and the light fluffiness of a biscuit (their golden color is gorgeous.) Pair them with all your soups, stews, and chilis this season!
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