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
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Reviews
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Jan 11, 2019
Great recipe, but you should’ve called it corncake.
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Dec 23, 2018
I made these into dinner rolls and everyone loved them.. thankyou
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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!
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Jul 18, 2016
Great way to make corn bread. I liked it wasn't as crumbly as traditional corn bread is.
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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.
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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?
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Oct 14, 2012
Easy and delicious.
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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.
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Oct 3, 2009
i really like it
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Oct 3, 2009
this is wonderful
My Review