Yeast Corn Bread
Yeast corn bread offers a tender, slightly sweet crumb with a rich corn flavor, perfect for breakfast or alongside hearty meals, suited for bread lovers and home bakers.
Ingredients
Instructions
- Scald the milk.
- Stir in sugar, salt, and margarine.
- Cool to lukewarm.
- Measure warm water into a large warm bowl.
- Sprinkle or crumble the yeast into the water.
- Stir until the yeast is dissolved.
- Stir in the lukewarm milk mixture, beaten eggs, flour, and cornmeal.
- Beat until well blended, about 2 minutes.
- The batter will be stiff.
- Turn the batter into 2 greased 8-inch round cake pans or 2 greased 9 x 5 x 3-inch loaf pans.
- Cover and let rise in a warm place free from drafts until doubled in bulk, about 1 hour.
- Bake in a moderate oven at 375°F for 30 to 35 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with butter. If you prefer a sweeter bread, increase the sugar to 8 tablespoons. Make sure the milk is not too hot when added to the yeast to prevent killing it. Using fresh yeast is key for a good rise. You can also add herbs or cheese to customize the flavor profile.
Serving Suggestions
This yeast corn bread is delightful on its own but pairs beautifully with soups and stews. Consider serving it alongside a fresh salad or with a spread like Olive Spread Appetizer for added flavor. It also makes a great base for a savory breakfast with eggs or can be enjoyed as a snack with butter and honey.
Storage & Reheating
Store leftover corn bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, place slices in a toaster or warm them in the oven at 350°F until heated through, about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Yeast Corn Bread contains roughly 3855 calories, with 54g protein, 444g carbohydrates, and 212g fat. It is an excellent source of iron (185% of the Daily Value), calcium (142% of the Daily Value), and vitamin C (120% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may result in denser bread. Start by replacing half the all-purpose flour with whole wheat and adjust the liquid if necessary, as whole wheat flour absorbs more moisture.
What should I do if my dough doesn’t rise?
If your dough doesn't rise, it could be due to expired yeast or water that was too hot or too cold. Ensure your yeast is fresh and activate it properly. If the environment is too cold, try placing the dough in a slightly warm spot, like near the oven.
Can I add ingredients like corn kernels or jalapeños?
Absolutely! Adding fresh or canned corn kernels or jalapeños can enhance the flavor and texture of your corn bread. Just be sure to adjust the liquid slightly to account for the moisture these additions bring.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).