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.
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
Reviews
made this 3 times now, excellent recipe. made one savory with fresh herbs, went great with our easter ham
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.
Great recipe, but you should’ve called it corncake.
I made these into dinner rolls and everyone loved them.. thankyou
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!
Great way to make corn bread. I liked it wasn't as crumbly as traditional corn bread is.
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.
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?
Easy and delicious.
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.