Back to Yeast Corn Bread Loaf

Print Options


Card Sizes

Yeast Corn Bread Loaf Recipe

Yeast Corn Bread Loaf Recipe

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 YIELD:16 servings


  • 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


  • 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).

Nutritional Facts

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

Reviews for Yeast Corn Bread Loaf

Sort By :
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."

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?"

Reviewed Oct. 14, 2012

"Easy and delicious."

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."

Reviewed Oct. 3, 2009

"i really like it"

Reviewed Oct. 3, 2009

"this is wonderful"

Reviewed Oct. 5, 2008

"This bread is awesome! Easy to make and everyone loves it!"

Loading Image