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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 2 |
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Yeasted cornbread. This recipe lifted from Fleishmann's recipes. 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:
1. In large bowl, combine 1 cup flour, cornmeal, sugar, undissolved yeast, and salt.
2. Heat milk, water, and butter until very warm (120* to 130*F).
3. Gradually add to flour mixture.
4. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
5. Add eggs and 1 cup flour; beat 2 minutes at high speed of electric mixer.
6. Stir in corn and remaining flour to make soft batter.
7. Turn batter into 2 greased 8- 1 / 2 x 4-1 / 2-inch loaf pans.
8. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
9. Bake at 375*F for 30 to 35 minutes or until done. Serve warm.
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