Reviewed: Oct. 17, 2002

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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41 users found this review helpful

Reviewer:

Niki

Cooking Level: Expert

Reviewed: Sep. 27, 2000

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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30 users found this review helpful

Reviewer:

SHANNA FENTON

Reviewed: Sep. 2, 2000

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

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23 users found this review helpful

Reviewer:

THE4NADEAUS

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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12 users found this review helpful

Reviewer:

MichellesVegKitchen

Cooking Level: Intermediate

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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12 users found this review helpful

Reviewer:

MACKALLEN

Home Town: Superior, Wisconsin, USA

Living In: Auburn, Alabama, USA

Reviewed: Nov. 5, 2000

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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12 users found this review helpful

Reviewer:

Bonnie

Reviewed: Sep. 18, 2001

Great Sandwich Bread

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9 users found this review helpful

Reviewer:

Chad

Reviewed: Jan. 19, 2011

My family loved this bread. It's a little grainy, a pretty color, a change from eating regular white or wheat. Delicious toasted, for sandwiches or plain. Perfect for breakfast or with dinner!

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4 users found this review helpful

Reviewer:

Joanne

Cooking Level: Expert

Reviewed: Dec. 30, 2009

I made with wheat flour and had to increase the water by 1/2 cup.

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4 users found this review helpful

Reviewer:

Darlene

Reviewed: Aug. 21, 2011

Easy interesting hybrid of regular bread and cornbread. Turned out really well for chili night. It also makes very delicious toast, somewhat similar to english muffin bread. Would definately make again, got the thumbs up from my family.

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3 users found this review helpful