Light Yeast Corn Bread
This is a batter bread, which means kneading is not required, and there is only one rising session.
2 cups all-purpose flour
2 cups masa harina*
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 (0.25-ounce) package active dry yeast or 2 1/4 teaspoons
2 cups warm 1% low-fat milk (100°F to 110°F | 40°C to 45°C))
6 tablespoons butter, melted
2 large eggs, lightly beaten
- Grease a 13 x 9-inch baking pan; set aside.
- In a large bowl, combine the flour, masa, sugar, salt, and yeast; stir to mix well.
- In another bowl whisk together the milk, butter, and eggs; add to the flour/masa mixture and stir until smooth.
- Spread dough into prepared baking pan. Cover with plastic wrap, and let rise in a warm place (85°F | 30°C), free from drafts for 1 hour or until doubled in size.
- Preheat oven to 375°F (190°C).
- Bake for 25 minutes or until bread is light golden brown and springs back when touched lightly in center.
- Allow bread to cool in pan for a minimum of 5 minutes before slicing. Serve warm.
Makes 12 servings.
*Masa harina, also called corn flour, is the fine yellow cornmeal used to make corn tortillas. You may substitute regular cornmeal that has been whirled in a food processor or blender until it has the finer consistency of flour.