Yeast Cornbread

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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:

yeast cornbread ingr

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.

Yeast Cornbread
  • ■1 package active dry yeast (2¼ tsp)
  • ■1¼ cups warm water, divided
  • ■1 cup cornmeal
  • ■1/4 cup non-fat dry milk powder
  • ■3 Tbs. butter, softened
  • ■2 Tbs. sugar
  • ■1¼ tsp. salt
  • ■2½ – 2¾ cups flour
  1. Dissolve the yeast in ¼ cup of warm water in a mixing bowl.
  2. Add all the other ingredients, except the flour and beat until smooth.
  3. Gradually mix in enough flour to form a soft dough.
  4. Turn the dough out onto a floured surface and knead it for 6-8 minutes. Work in extra flour if needed.
  5. Place the dough in a greased bowl, turning it to bring up the oiled side.
  6. Cover lightly with a clean towel and let rise about an hour.
  7. Punch the dough down and shape it into a loaf.
  8. Put it in a greased loaf pan and cover it with the towel again.
  9. Let it rise until double in size, about 30 minutes.
  10. Bake at 375 degrees for 35-40 minutes.
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  1. 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.

  2. 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.

  3. This looks really good! I love cornbread and enjoy all types, so I look forward to trying this recipe.


  4. My daughter loves cornbread. This looks so easy to make. Thanks for sharing. I’m loving reading through your blog.

  5. I made this tonight and it was very easy and good! I did it in the breadmaker which worked out great!

  6. I am making chili tonight and this looks like the perfect accompaniment. Glad Google led me to your blog!


  7. This is one recipe that I’d love to add to a ziplist

  8. I used this dough 2 ways–first, as a shell for a homemade hot-pocket-style bread, with a cheesy Tex-Mex filling, and also as a dinner roll, served with honey butter. Both were awesome. It made 12 of either version.

  9. says:

    Recipe calls for cornmeal. Right ?

  10. The recipe uses both cornmeal and flour.

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