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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