Yeasted Cornbread

READY IN: 35mins
Recipe by SharleneW

A no-knead bread made with fine yellow cornmeal. From Cooking Light Magazine.

Top Review by Meredith C-ville

Instead of AP flour, I used 1 cup regular bread flour and 1 cup whole wheat bread flour. I used only 1 T sugar because I wanted to be sure there would be no sweetness. I had powdered milk to use up so I put the appropriate amount for 2 cups in with the dry ingredients. I started mixing the wet ingredients using only 1 cup of water, and added that to the dry. Then I ended up only needing to add about another quarter cup to get a bread-dough-like consistency. Even though this says no-knead, I kneaded anyway and then also baked it in a loaf pan. It makes a nice change from normal cornbread, with a slightly different flavor from the masa, and really good with chili and cheese. I will make it again soon.

Ingredients Nutrition

Directions

  1. Combine flour, masa, sugar, salt and yeast in a large bowl.
  2. Add milk, butter and 2 eggs, stirring until smooth.
  3. Spread dough into a 13- x 9-inch baking pan coated with cooking spray.
  4. Cover with plastic wrap and let rise until doubled in size--about 1 hour.
  5. Preheat oven to 375°F.
  6. Bake for 25 minutes or until bread is done.
  7. Cool in pan for 5 minutes before serving warm.

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