Yeasted Cornbread

I think that no dinner could be complete without a side of warm, delicious bread. I love bread with a little bit of butter. Its one of my many comfort food. I was having a guest over for dinner and since one of the items I was serving, was a stew, I decided that bread would be a good accompaniment, for any leftover gravy. As cornbread, was something my guest liked, I decided to try making  a yeast version of it.

 

Yeasted Cornbread

 

 

Ingredients:

2 1/4 teaspoon of rapid-dry yeast

1 1/4 cup of warm water

1 cup of cornmeal

1/4 cup of non-fat dry milk powder

3 tablespoons of butter, softened

2 tablespoons of sugar

1 1/4 teaspoon of salt

2 1/2 to 2 3/4 cups of flour

extra butter, for brushing

Directions:

  1. Combine all ingredients (2 1/2 cups of flour) and mix well.
  2. If dough does not form a ball, continue adding additional flour
  3. Knead until soft and elastic
  4. Place dough in a greased bowl and oil the top.
  5. Cover and let it rise for 1 hour
  6. Punch down dough.
  7. From this step, you can make a simple loaf but shaping the dough in a loaf form and placing it in a greased loaf pan OR you can get fancy and divide the dough into small balls and place them in a greased muffin tray.
  8. Let dough rise for 1 hour
  9. Brush the tops of the bread with melted butter
  10. For a loaf of bread, bake at 375 F for 35-40 minutes. For small muffin sized breads, 15 minutes.

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4 Comments

Filed under Breads, Savory

4 responses to “Yeasted Cornbread

  1. I’m used to the old fashioned way of making cornbread but I absolutely love your rendition of cornbread. I was wondering when you were gonna go southern on me lol. Love it girl.

  2. Yum, great idea! Yeast makes everything even tastier!

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