Yeast Cornbread


  • 1 cup milk
  • 6 Tbsp. sugar
  • 2 tsp. salt
  • 3 Tbsp. butter
  • 1/2 cup warm water
  • 2 packages. dry yeast
  • 2 beaten eggs
  • 3 1/2 cups unsifted flour
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  • 1 3/4 cups yellow corn meal


Scald milk; stir in sugar, salt and butter. Cool until lukewarm. Measure warm water into large bowl. Sprinkle yeast on water and stir until dissolved; then stir into warm milk mixture. Add eggs, flour and corn meal. Beat 2 minutes. Batter will be stiff. Place in two greased 9x5 inch loaf pans; cover and let rise until doubled in bulk. Bake at 375 degrees F for 30-35 minutes. Makes 2 loaves.

By Robin from Washington, IA


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