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Light Yeast Corn Bread recipe

This is a batter bread, which means nokneading required and only one rising session.

Recipe: Light Yeast CornBread

2 cups all-purpose flour
2 cups masa harina*
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 (1/4-ounce) package active dry yeast or 2 1/4 teaspoons
2 cups warm 1% low-fat milk (100°F to 110°F / 40°Cto 45°C))
6 tablespoons butter, melted
2 large eggs, lightly beaten
Cooking spray

  • Grease a 13 x 9-inch baking pan; set aside.
  • In a large bowl, combine the flour, masa,sugar, salt, and yeast; stir to mix well.
  • In another bowl whisk together the milk,butter, and eggs; add to the flour/masa mixture and stir untilsmooth.
  • Spread dough into prepared baking pan.Cover with plastic wrap, and let rise in a warm place (85°F/ 30°C), free from drafts for 1 hour or until doubled insize.
  • Preheat oven to 375°F (190°C).
  • Bake for 25 minutes or until bread islight golden brown and springs back when touched lightly in center.
  • Allow bread to cool in pan for a minimumof 5 minutes before slicing. Serve warm.

    Makes 8 servings.

    *Masa harina, also called corn flour, isthe fine yellow cornmeal used to make corn tortillas. You maysubstitute regular cornmeal that has been whirled in a food processoror blender until it has the finer consistency of flour.

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  • Comments

    1 Comment


    This is a very old recipe for Portuguese sweet bread. The dough for this egg bread is prepared the night before, left to rise overnight, and then baked the following morning in round cake pans.

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