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Cornmeal Yeast Bread

 Cornmeal Yeast Bread
Every time I take this unique bread to a potluck, I get lots of requests for the recipe. It's also tasty in a stuffing.
32 ServingsPrep: 25 min. + rising Bake: 30 min.


  • 7-1/4 to 7-3/4 cups all-purpose flour, divided
  • 1 cup yellow cornmeal
  • 2 packages (1/4 ounce each) active dry yeast
  • 2 cups milk
  • 1/2 cup butter
  • 1/2 cup sugar
  • 1-1/2 teaspoons salt
  • 2 eggs
  • Melted butter


  • In a bowl, combine 3 cups of flour, cornmeal and yeast. In a small
  • saucepan, heat milk, butter, sugar and salt until a thermometer
  • reaches 120°-130° (butter does not need to melt). Blend into
  • yeast mixture on low just until moistened. Add eggs; beat on low for
  • 30 seconds. Beat on high for 3 minutes. Stir in enough remaining
  • flour to form a stiff dough.
  • Turn onto a floured surface; knead until smooth and elastic, 6-8
  • minutes. Place in a greased bowl, turning once to grease top. Cover
  • and let rise in a warm place until doubled, about 1-1/4 hours. Punch
  • dough down; knead four to five times. Shape into two loaves and
  • place in greased 8-in. x 4-in. loaf pans. Cover and let rise until
  • doubled, abut 30 minutes. Brush with butter.
  • Bake at 375° for 30 minutes. Remove from pans to cool on wire

2 of 2

Cornmeal Yeast Bread (continued)

Directions (continued)

  • racks. Yield: 2 loaves.
Nutritional Facts: 1 serving (1 slice) equals 171 calories, 4 g fat (2 g saturated fat), 23 mg cholesterol, 152 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.