Batter Corn Bread

Batter Cornbread is brown and golden and similar in texture to a quick corn bread. However, it’s different from regular cornbread because it uses yeast as the leavening. The batter is beaten, not kneaded and it rises once in the pan before baking.

This easy bread takes about 2 hours from start to finish. It is a good bread to make Sunday afternoon for dinner with the family. You don’t even need any special baking equipment, just 2 medium (8″ x 4″) loaf pans, greased, Teflon or even glass loaf pans. You don’t really need a mixer but you can certainly use one if you prefer.

Batter Corn Bread
From Bernard Clayton’s New Complete Book of Breads

Ingredients:

• 2 packages dry yeast
• 3 1/2 cups bread or all-purpose flour
• 1 3/4 cups yellow cornmeal
• 1/3 cup cup nonfat dry milk
• 1 1/2 cups hot water (120°F – 130°F)
• 1/2 cup (1 stick) butter, margarine, or other shortening
• 6 tablespoons sugar
• 2 teaspoons salt
• 2 eggs, room temperature, lightly beaten
• 1 tablespoon each milk and cornmeal