Reviewed: Jul. 28, 2009

This is the most excellent recipe, great corn flavor and rises beautifully. I will use this bread to make my Thanksgiving stuffing this year. Thank you Dr. Michael!

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JLChester

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Reviewed: Apr. 3, 2009

Have tried several time and also experiemented. It's an unfortunate compromise and doesn't taste like great corn bread or great white bread. Needs something but didn't find it.

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rsogburn

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Reviewed: Feb. 13, 2009

My family loved this bread - it needed nothing more than a little butter. My daughter (who has never been a bread eater) ate this right away and asked for more. The recipe made a beautiful loaf of bread - it rose and baked above the pan. Thank you so much for sharing this recipe, Dr. Michael!

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Elene

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Reviewed: Oct. 18, 2008

whoever dr. michael is...the recipe worked for me only did one extra thingy and added some chili flakes...not alot and used butter and toasted it and man oh man...i will make it again thanks...

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smitty

Cooking Level: Intermediate

Home Town: Moose Jaw, Saskatchewan, Canada

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Reviewed: Oct. 12, 2008

Makes awesome french toast if you have any bread left over

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mcnea

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2008

This bread is so yummy! I have made it several times and it always turns out beautiful. My family loves this bread. It is so soft and light. I've made it exactly as written but I usually use 1 c cornmeal and 3 c flour, and I often replace the milk with buttermilk. Thanks for a great recipe.

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2TPie

Cooking Level: Expert

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Reviewed: Feb. 2, 2008

Very good bread, but in the end I like my cornbread like cornbread, and my yeast bread without corn.

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Mrs. Spots

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Reviewed: Jan. 1, 2008

I reach for this recipe whenever I make chili - it's perfect! I add twice as much tabasco as is called for. I turn it out and shape it into two baguettes. Yum!

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cindyv

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Reviewed: Jun. 5, 2007

Like everyone else here at Allrecipes, I read the reviews and figure out what I want to change. So I cut the flour to 2 1/2 cups, changed the cornmeal to 1 cup, and dropped the water. It turned out quite nicely, everyone complimented me. It had much more of a cornbread flavor than the original recipe (according to some other reviewers) and spread with butter at the table tasted great. I liked it that I didn't have to turn on the oven and heat up the kitchen when it was already unseasonably hot. Cold ham, cold potato salad, cold broccoli salad, and this bread to fill up my kids who aren't old enough to appreciate the salads, made it a very nice meal.

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KCANDROSE

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Apr. 15, 2007

Very nice. Baked well in the breadmaker, would recommend using the light crust setting. Very light flavor, maybe a little more seasoning to make it perfect.

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Natasha

Cooking Level: Beginning

Living In: Auckland, Auckland, New Zealand

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Reviewed: Oct. 8, 2006

We liked both the taste and the texture.

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JACKLYNJILL

Cooking Level: Expert

Home Town: New York, New York, USA

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Reviewed: Oct. 8, 2006

This is one of my fav bread machine recipes on this site. Its not really 'cornbread', but white bread with a hint of cornmeal. Sometimes when I make this, it seems dry in the machine so I add a little more water.

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Sep. 15, 2006

I really like this bread. A little like cornbread but its not like what you think of when you think traditional cornbread. The top of my loaf fell in during baking but it didn't effect the taste one bit. I definitly will be making this again. Would go great with stews or chili.

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ELAINAM

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 31, 2006

Let me start by saying I love cornbread and I love regular yeast breads and I did not really care for this. I had this recipe in my online recipe box and have been wanting to try it for a long time but am really dissapointed. It was edible with butter and honey but not something I went back to after the first slice. Usually you have to drag me away from bread! I guess it just wasn't for me...I think I'll try making some croutons or french toast with it. It's pretty bland...

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Feb. 27, 2006

Nice taste. This was the first loaf of bread that has ever burned in my breadmaker (Set on the lowest setting).

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BCLADYL

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Reviewed: Feb. 8, 2006

OK. Seemed more like egg bread than corn bread. I like a heartier bread. Update: I used half whole wheat flour, and I really like it this way. Yum!

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Jenifer

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Reviewed: Jan. 9, 2006

Bread was ok. . This recipe leaves dense bread with little to no real taste. I made with soup, my kids said the bread was boring. I tried it and had to agree.

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MOJOJOJO3745

Cooking Level: Intermediate

Home Town: Snellville, Georgia, USA

Living In: Saint Charles, Illinois, USA

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Reviewed: Sep. 19, 2005

the flavor is not much different from white bread. not bad, but not for me.

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donna d

Cooking Level: Expert

Home Town: Pittsburg, California, USA

Living In: Concord, California, USA

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Reviewed: Aug. 20, 2005

Delicious bread with an interesting crust. There's just a hint of cornmeal on the crust. As previously mentioned this is great right out of the bread machine and even better the next day as toast.

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Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Jul. 19, 2005

Don't let the name fool you. This is NOT cornbread as you normally think of it. It is yeasted bread with cornmeal. I've made it many times. Comes out great. Wonderful taste. Great toast. It's one of my favorite BM recipes. I will make it again and again.

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