Next time, I’m going to double this recipe. This bread is good stuff. I made it on Thanksgiving Day to go with our soup. My mom gave me the recipe, but I think it originally comes from Taste of Home Magazine. Don’t be afraid of the yeast in this recipe. It’s very easy to make.
Here’s what you’ll need:
- 1 package active dry yeast (2 1/4 tsp)
- 1 1/4 cups warm water, divided
- 1 cup cornmeal
- 1/4 cup non-fat dry milk powder
- 3 Tbs. butter, softened
- 2 Tbs. sugar
- 1 1/4 tsp. salt
- 2 1/2 – 2 3/4 cups flour
Dissolve the yeast in 1/4 cup of warm water in a mixing bowl. Add all the other ingredients, except the flour and beat until smooth. Gradually mix in enough flour to form a soft dough.
Turn the dough out onto a floured surface and knead it for 6-8 minutes. Work in extra flour if needed. Place the dough in a greased bowl, turning it to bring up the oiled side. Cover lightly with a clean towel and let rise about an hour.
Punch the dough down and shape it into a loaf. Put it in a greased loaf pan and cover it with the towel again. Let it rise until double in size, about 30 minutes. Bake at 375 degrees for 35-40 minutes.
We ate the bread warm from the oven. Mom said it’s very good toasted, but we had none left over to try it that way.
{ 5 comments… read them below or add one }
Perfect, I needed a bread to go with my vegetable soup recipe tomorrow. I am so excited to try this recipe. It looks simply delicious.
Thanks for a yummy recipe… I made this for dinner tonight. We ate it with Chicken Noodle soup and it was SO delicious. My 5 year old thanked me for making the best bread ever and added that I was the best chef ever. Good thing I doubled the recipe. We’ll have the rest for breakfast.
This looks really good! I love cornbread and enjoy all types, so I look forward to trying this recipe.
Thanks!
My daughter loves cornbread. This looks so easy to make. Thanks for sharing. I’m loving reading through your blog.
I made this tonight and it was very easy and good! I did it in the breadmaker which worked out great!