Recipe

Southern Cornbread Recipe

Add Step-by-Step Photos	Pointsevenout / All my dishes 2 years, 2 months ago Yeasted cornbread. This recipe lifted from Fleishmann's recipes. Prep:5m Cook:35m Servings:2	Pointseveno
	easy

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Ingredients

4 cups all-purpose flour

1-1 / 2 cups yellow cornmeal

1 / 3 cup sugar

2 envelopes FLEISCHMANN’S RapidRise Yeast

2 teaspoons salt

1 cup milk

1 / 2 cup water

1 / 2 cup butter or margarine

2 large eggs

1 cup whole kernel sweet corn, drained

Directions

In large bowl, combine 1 cup flour, cornmeal, sugar, undissolved yeast, and salt.

Heat milk, water, and butter until very warm (120* to 130*F).

Gradually add to flour mixture.

Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.

Add eggs and 1 cup flour; beat 2 minutes at high speed of electric mixer.

Stir in corn and remaining flour to make soft batter.

Turn batter into 2 greased 8- 1 / 2 x 4-1 / 2-inch loaf pans.

Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375*F for 30 to 35 minutes or until done. Serve warm.

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Comments

pointsevenout 2 years, 2 months ago said:
I expected this cornbread to turn out more loaf bread like in slicing texture but it was more cornbread crumbly texture. Maybe I added a little too much flour. It's still tasty but less sweet than what I'm used to making. But slather a little bit of butter and a spoonfull my tomato jam on a slice and it tastes great.

pointsevenout 2 years, 2 months ago said:
Pay attention to step 6. Only stir in enough of the remaining flour until the batter just starts to pull away from the side of the bowl. I think anymore after that and it's too much flour. Maybe a reason my loaves were on the crumbly side.

shirleyoma 2 years, 2 months ago said:
Never had anything like this before, thanks for the tip, sounds good! Good with pinto beans I bet!!

paintgirl 1 year, 4 months ago said:
I love Corn bread, but have never made it with yeast. I may have to try this, but I agree with you that the flour seems out of raito. I imagine that if you lowerd the flour to 3 cups or added an additional egg it may be more firm like a cake.

momo_55grandma 1 year, 3 months ago said:
Love the ingredients thanks high5

lilliancooks 9 months, 2 weeks ago said:
I think I'll try this one! I've been looking for a good cornbread recipe to go with soup. I'll also use the leftover cornbread to make another recipe from this site! I might cut the yeast down to one envelope though...2 sounds like overkill.

lilliancooks 9 months, 2 weeks ago said:
I just made this and you were right Points...its very dry and crumbly! I made it as written except I used 1 envelope of yeast instead of 2. This worked fine, it just took 2 hours to double instead of one. I was very careful with adding the flour. It only took about 3 cups of flour instead of 4. Since this is a Fleischmann's recipe I thought it would be much better! It really didn't have much flavor! I guess I'm still on the look out for a great cornbread recipe! Points, I think you could probably create one on your own! I gave this 3 forks! And of course, I posted a pic for you!

maybelline 6 months ago said:
Huh?

justjakesmom 4 months, 2 weeks ago said:
This looks good to me!

minitindel 2 months, 1 week ago said:
you cant beat good ole southern cooking

celiac_ceahow_martine 4 weeks, 1 day ago said:
I've never heard of Southern cornbread using yeast or this much flour (kinda goes against the whole genre). But I still might try it for my family (they don't have celiac disease).

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