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Yeast Corn Bread Loaf Recipe
Yeast Corn Bread Loaf Recipe photo by Taste of Home

Yeast Corn Bread Loaf Recipe

Publisher Photo
The golden brown crust, tender texture and mild cornmeal flavor make Yeast Corn Bread Loaf, from Fred Barnsdale of Pahokee, Florida, worth the effort. It's easy to slice, too.
TOTAL TIME: Prep: 20 min. + rising Bake: 35 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 35 min. + cooling
MAKES: 16 servings

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/4 cups warm water (110° to 115°), divided
  • 1 cup yellow cornmeal
  • 1/4 cup nonfat dry milk powder
  • 3 tablespoons butter, softened
  • 2 tablespoons sugar
  • 1-1/2 teaspoons salt
  • 2-1/4 to 2-3/4 cups all-purpose flour

Nutritional Facts

1 slice equals 129 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 254 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Directions

  1. In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; shape into a loaf. Place in a 9-in. x 5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
  4. Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool. Yield: 1 loaf (16 slices).
Originally published as Yeast Corn Bread Loaf in Taste of Home February/March 2008, p62

Nutritional Facts

1 slice equals 129 calories, 2 g fat (1 g saturated fat), 6 mg cholesterol, 254 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Reviews for Yeast Corn Bread Loaf

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 23, 2014

An interesting way to make cornbread. Super easy and tasted great with soup! I also doubled the recipe like rutharriet did (to have one loaf to freeze) and had no problems with that.

MY REVIEW
Reviewed Oct. 21, 2013

The picture looks nice, but I'd like to replace the all purpose flour with a gluten free whole grain flour. what would be a good substitute for the all purpose flour, maybe yuca flour?

MY REVIEW
Reviewed Oct. 14, 2012

Easy and delicious.

MY REVIEW
Reviewed Feb. 9, 2012

I straight out doubled the recipe to get two loaves. Had only buttermilk powder so had to use that. Also I used a mixture of white whole wheat flour and bread flour. My substitutions worked and this bread was awesome.

MY REVIEW
Reviewed Oct. 3, 2009

i really like it

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