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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 9x5-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

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deb9962 User ID: 6353234 250585
Reviewed Jul. 18, 2016

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

shecooksalot User ID: 5888460 144291
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."

bakenshake360 User ID: 7453859 145513
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?"

aderr User ID: 2993273 113243
Reviewed Oct. 14, 2012

"easy and delicious."

rutharriet User ID: 2030282 113242
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."

sharmaranjan User ID: 4249177 89506
Reviewed Oct. 3, 2009

"i really like it"

sharmaranjan User ID: 4249177 124328
Reviewed Oct. 3, 2009

"this is wonderful"

Marskygirl User ID: 738993 138674
Reviewed Oct. 5, 2008

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

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