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Yeast Corn Bread Loaf

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
    1 loaf (16 slices)

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

Directions

  • 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.
  • 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.
  • Punch dough down; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
  • Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.
Nutrition 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.

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Reviews

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Average Rating:
  • william
    Apr 12, 2020

    made this 3 times now, excellent recipe. made one savory with fresh herbs, went great with our easter ham

  • Ellen
    Apr 3, 2020

    Wow. I was just looking for a quick easy recipe. Thought this looks interesting. Then I saw that Fred was from where I lived for 13 years. The bread is going to be our favorite. It is so tasty and easy to slice.

  • Linnea
    Jan 11, 2019

    Great recipe, but you should’ve called it corncake.

  • Pen
    Dec 23, 2018

    I made these into dinner rolls and everyone loved them.. thankyou

  • Andy
    Aug 28, 2017

    Maybe our favorite bread in 3 decades of my baking!! Wow, so delighted. I use bread machine for kneading because I am lazy (on knead only setting), then punch down, shape loaf into greased pan, let rise 30-45 minutes and bake as directed. I substituted 1 Tbsp of molasses for 1 Tbsp of sugar. Can't wait to try this with whole wheat flour. Thank you!

  • deb9962
    Jul 18, 2016

    Great way to make corn bread. I liked it wasn't as crumbly as traditional corn bread is.

  • shecooksalot
    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.

  • bakenshake360
    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?

  • aderr
    Oct 14, 2012

    Easy and delicious.

  • rutharriet
    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.