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Reviewed: Mar. 12, 2008

Not much corn flavor. My husband liked it though because it doesn't like cornbread, so he liked that there wasn't much corn taste.

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Reviewer:

JJBARNES

	Cooking Level: Expert
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Reviewed: Jan. 24, 2008

This is the first loaf of bread that my new bread maker has truly successfully made. It must be fool proof! I did not use the hot sauce and I used self rising yellow corn meal. All my ingredients were at room temp (except the water, which I heated in the microwave with the automatic "beverage" button. I added the dry ingredients first (contrary to my machine's instructions), then the yeast in the corner, and then the water/oil to the other corner. It's best if you do not directly scoop out your flour with the measuring cups...in other words, it shouldn't be packed tightly in the measuring cups, so use a spoon to scoop into the cups first. The crust is crispy and the bread is soft and light with a hint of cornmeal. Use the lightest setting on your machine.

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2 users found this review helpful

Reviewer:

MichellesVegKitchen

	Cooking Level: Intermediate
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Reviewed: Oct. 3, 2007

This bread was good and one I will try again. For some reason the top did fall, but it was still yummy.

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Reviewer:

Hilda

	Cooking Level: Intermediate Living In: Ellensburg, Washington, USA
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Reviewed: Jun. 4, 2007

This recipe was surprising; I wouldn't exactly call this bread a cornbread, but I don't think it would make good sandwich bread, either, as some reviewers suggested. We enjoyed the taste very much, and the smell was d-e-l-i-c-i-o-u-s.

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Reviewer:

Amy

	Cooking Level: Intermediate
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Reviewed: Jan. 18, 2007

My family really enjoyed this corn bread. However, I'd use a little extra hot sauce to give it a kick.

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Reviewer:

aherrera


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Reviewed: Oct. 21, 2006

Not cornbread in my opinion. Good if you like white bread with a crunchy crust. The next day I used the leftover bread to make french toast and it turned out very good.

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Reviewer:

SARAH

	Cooking Level: Intermediate Living In: Grand Rapids, Michigan, USA
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Reviewed: Aug. 11, 2004

This yeast cornbread lives up to its name--its crust turns out really crunchy. I loved it. I baked it in the oven for 30 minutes at 375 in a 9x5 pan. I also added about 1/2 t. more salt.

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Reviewer:

MACKALLEN


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Reviewed: Aug. 5, 2003

I thought this came out very good, and I have some odd results with my new bread machine sometimes. I left out the hot sauce, because I don't like it, and scaled it down a bit to fit in my machine, but it came out great. Very light and not dense at all, I found. And the crust was nice and crunchy. I will try it again for sure.

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Reviewer:

Niki

	Cooking Level: Expert
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Reviewed: Aug. 5, 2003

I don't think you can call this a cornbread, but it's a pretty good white bread with a pleasant texture. Will make it again, but I'll look further for another (real) cornbread recipe for bread machine.

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Reviewer:

IVANDIEPART

	Cooking Level: Expert Living In: Brussels, Brussels, Belgium
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Reviewed: Apr. 14, 2003

My family loved this bread they said it was the best yet!

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10 users found this review helpful

Reviewer:

THE4NADEAUS


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Reviewed: Apr. 14, 2003

This really is an excellent recipe. The crust is quite crisp and the inside has a nice, firm texture. This is a good sandwich bread.

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12 users found this review helpful

Reviewer:

SHANNA FENTON


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Reviewed: Apr. 14, 2003

Crust was great and taste was good but way too heavy, dense loaf that made a 2lb weight loaf, but it did not fill pan.

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10 users found this review helpful

Reviewer:

Bonnie


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Reviewed: Apr. 14, 2003

Great Sandwich Bread

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9 users found this review helpful

Reviewer:

Chad


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