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Yeasted Cornbread

Dr. Michael's Yeasted Cornbread

A fluffy sandwich bread with cornmeal for flavor and texture.
Course Bread
Cuisine American
Keyword Corn Bread, Cornbread, Sandwich Bread, Yeasted
Prep Time 30 minutes
Cook Time 30 minutes
Rising and Cooling 4 hours
Total Time 5 hours
Servings 16
Author Anna
Cost 5


  • 1 cup milk (230 grams)
  • 2 1/4 teaspoons quick rising yeast
  • 3 cups bread flour (390 grams) plus 1/2 cup (65) if needed (390 grams)
  • 1/2 cup cornmeal (60 grams)
  • 1 1/4 teaspoons salt
  • 3 tablespoons granulated sugar (40 grams), I rounded up a little
  • 3 tablespoons shortening or oil (36 grams) shortening
  • 1 large egg, room temperature
  • 2 tablespoons water (I didn't use)


  • Heat milk to about 110-115 degrees and pour it into the bowl of a stand mixer. Add the yeast and stir to dissolve. Allow it to sit until it bubbles (proof) then add 3 cups of flour (390 grams) along with all remaining ingredients. Set the remaining 1/2 cup of flour aside.
  • Stir by hand or using the paddle attachment until you have a thick dough.
  • Attach dough hook to bread machine, set the bowl on the stand and knead the dough for about 8 minutes or until smooth and elastic. It should clear the sides of the bowl as it is kneaded and not stick to the sides. If it is sticking to the sides, add flour from the reserved 1/2 cup 1 tablespoon at a time.
  • Transfer dough to a oily bowl and coat until it is slick. Cover bowl and let dough rise in a warm place for an hour or until doubled.
  • Punch down dough. Roll into a cylinder and fit into a well greased or buttered 9x5 inch loaf pan.
  • Preheat oven to 375 degrees F. Bake for 30 minutes or until golden and loaf sounds hollow. Let cool completely before slicing.