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:
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
Ingredients
- ■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
Instructions
- 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.
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!
How much of the flour did you use in the bread maker?
I am making chili tonight and this looks like the perfect accompaniment. Glad Google led me to your blog!
lauranav
This is one recipe that I’d love to add to a ziplist
Elsi, I’ve added it to ziplist! Happy baking 🙂
Flour
Recipe calls for cornmeal. Right ?
The recipe uses both cornmeal and flour.
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.
Oh wow! Your Tex-Mex idea sounds fantastic! Thanks for sharing.
Would using whole wheat flour with cornmeal make the cornbread brown rather than yellow as in your version ? I’m presuming from your photo of the ingredients, you’r using all purpose flour…which is light colored ?
In any case, your version looks infinitely more appetizing than the dark versions and its dense texture I’ve seen on internet.
Yes, whole wheat flour would make it darker. And since this is a yeast bread, it will also make it heavier.
Can this be made using gluten free plain flour? why so much more cornmeal than flour?
any suggestions when there’s no powered milk in the house?
Hey Ro,
I didn’t have any either, it worked out great anyway. I increased the butter by 1 Tablespoon to make up for it. Powedered milk will add a touch of extra fat, a faint milk taste, and a little protein. It doesn’t change the recipe a huge amout. In fact (lol) if you think about it, replacing some of the water with milk would create the exact same effect as adding powdered milk and water to a bread recipe.
I recently made this gluten free by changing out the flour called for with a 1:1 gf flour blend. I added an egg and increased the buttermilk by 1/4 to 1/2 cup. I was able to knead the dough to shape to exactly fit my loaf pan. I let it rise for 1 3/4 hrs. Baked as recipe directed. My gf sister was SO HAPPY to have real bread she can eat. Now she makes it at home (far away or I’d bake for her).
I don’t see buttermilk in the recipe? Has the recipe changed? I also want to make this gluten free. Thanks.
Five stars! Very yummy. Corn taste is mild, just right. So light and fluffy. My only qualm is they didn’t give much description of how sticky the dough should be, how to judge when to add more water or when to add more flour, when to know you’ve kneaded the dough enough, how risen exactly should it be (doubled in size? 1.5 in size?), things that would be helpful to an inexperienced baker. It worked out great for me but I have experience baking plenty of bread.