Yeasted Cornbread
Source of Recipe
Chyrel
Recipe Introduction
Although this bread contains yeast, it's more of a batter bread and requires no kneading. Masa harina, sometimes labeled corn flour, is the same yellow cornmeal used to make corn tortillas.
List of Ingredients
Yeasted Cornbread
2 cups all-purpose flour
2 cups masa harina
2 tablespoons sugar
1-1/2 teaspoons salt
1 package quick-rise yeast (about 2-1/4 teaspoons)
2 cups warm 1% low-fat milk (100 to 110 degrees)
6 tablespoons butter, melted
2 eggs, lightly beaten
Cooking spray
Recipe
Lightly spoon flour and masa into dry measuring cups, level with a knife.
Combine floor, masa, sugar, salt, and yeast in a large bowl, stirring with a whisk.
Add milk, butter and 2 eggs; stir with a wooden spoon 1 minute or until smooth.�
Spread dough into a 13 x 9-inch baling pan coated with cooking spray. (I use an iron skillet.)
Cover with plastic wrap, and let rise in a warm place (85 degrees), free from draft, 1 hour or until double in size.�
Preheat oven to 375 degrees.�
Bake at 375 degrees for 25 minutes or until bread is light golden brown and springs back when touched lightly in center.
Cool in pan for 5 minutes before serving.
Serve warm.
Yield: 12 servings.�
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