Rating: 3.62 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1

Cornmeal and whole kernel corn color this loaf a golden color. Yogurt lends it a delightfully sour tang.

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Recipe Summary

prep:
5 mins
cook:
3 hrs
total:
3 hrs 5 mins
Servings:
12
Yield:
1 - 1/2 pound loaf
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place all ingredients in the bread machine in the order suggested by the manufacturer. Select the basic white bread cycle or the whole grain cycle.

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Nutrition Facts

58 calories; protein 1.8g; carbohydrates 9.8g; fat 1.5g; cholesterol 0.9mg; sodium 199.9mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 5 stars
04/15/2003
This is delicious and moist--very popular at my house. Amy Read More
(12)

Most helpful critical review

Rating: 3 stars
08/26/2003
This was unlike any cornbread I've ever made. It was very dense. Not enough cornmeal or corn for flavor very plain tasting. Read More
(6)
13 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/14/2003
unusual and delightful Read More
(12)
Rating: 5 stars
04/14/2003
This is delicious and moist--very popular at my house. Amy Read More
(12)
Rating: 3 stars
08/26/2003
This was unlike any cornbread I've ever made. It was very dense. Not enough cornmeal or corn for flavor very plain tasting. Read More
(6)
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Rating: 5 stars
09/14/2010
I read the reviews for this before I made it so I added a little bit more water and used one packet of active dry yeast. It came out quite tasty! My husband really enjoyed it and so did I. It did not however taste like traditional cornbread that I grew up with - more like regular bread with a corn twist. Read More
(3)
Rating: 3 stars
05/29/2003
Had to debate how many stars to give this. (Really debate - I kept going from 3 to 4 and back.) I made a substitution of defrosted frozen MIXED vegetables for canned corn and that worked. I also had fat-free yogurt which is probably much thicker than the normal so the dough was thicker. And it was quite an enjoyable albeit plain loaf. I think the recipe may want more water but give it a go for something different. Read More
(3)
Rating: 4 stars
12/29/2009
Very dense! I wondered if I had added the yeast? The flavor is good. I think the amount of yeast should have been 1 pkg. yeast or possibly 1 T. not 1 tsp. I used agave syrup in place of the sugar and used 1 cup whole wheat flour instead of all bread flour. I will probably make this again but will increase the amount of yeast! Read More
(1)
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Rating: 3 stars
07/13/2005
not the right taste Read More
(1)
Rating: 3 stars
12/28/2012
I made this as written and it was okay. I felt it was a little bland for cornbread. My husband suggested it may be a good bread to use for sandwiches. In order to change this recipe to my tastes I would add more sugar more corn and/or cornmeal and swap the onion powder for garlic powder. Perhaps a bit extra salt might not hurt either. Read More
Rating: 1 stars
05/20/2018
I thought this was inedible and threw it in the trash. Dense and soggy tasteless and no amount of butter could save this and I don't waste food. Sorry. Read More