"Cornmeal and whole kernel corn color this loaf a golden color. Yogurt lends it a delightfully sour tang." — Tiffany
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2 1/2 cups
canned whole kernel corn, well drained
active dry yeast
unusual and delightful
This was unlike any cornbread I've ever made. It was very dense. Not enough cornmeal or corn for flavor, very plain tasting.
This is delicious and moist--very popular at my house.
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.
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.
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!
not the right taste
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 161
** Calories from Fat: 18
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