I was wondering about the small amount of yeast and as I started loading up the machine, I realized I never looked at the comments so I made some changes on the fly. I used 2 tsp of yeast which gave me a nicely-sized loaf. I did increase water by 1/3 C but do not recommend that as it made my loaf too loose (although will probably last longer). I cook with a very fluid type of plain whole yogurt from Fiddle Creek Dairy in PA which is maybe why I didn't need the extra water or maybe just the extra yeast solves the density issue others had. I would suggest using the liquid from your canned corn to make up your 1/3 C water. I thought of this too late, as I was pouring it down the drain! I upped salt to 1 tsp and sugar to almost 3 tsp (using Demerara and brown). Since I didn't have onion powder I used dried onion flakes instead. I used canned John Copes dried corn which gave it a very cornbready taste, although if you're expecting typical cornbread this isn't it as it is standard bread texture due to the yeast. I found it to be very tasty and will make again with original water content as listed.