White Yeast Cornbread


1/4 cup butter or margarine
1 cup white corn meal
1 cup all-purpose flour
1 envelope Fleischmann’s® RapidRise Yeast
1/4 cup sugar
2 teaspoons Argo® Baking Powder
1/2 teaspoon salt
2-1/2 cups very warm buttermilk (120° to 130°F)
1 egg

Optional from original receipe at Fleischmann’s Breadworld site at http://www.breadworld.com/recipes/White-Cornbread-with-Chilies

1/2 cup finely chopped hot banana peppers
1/4 cup finely chopped onion


Melt butter in a 10-inch heavy cast iron skillet over low heat. Rotate the skillet slightly to coat the sides. Set aside.

Combine corn meal, flour, undissolved yeast, sugar, baking powder and salt in a large bowl. Add buttermilk, egg, peppers and onion; stir until well mixed. Pour into skillet.

Cover the skillet and let rise in a warm, draft-free place for 30 minutes or until almost doubled.

Preheat oven to 350°F. Bake the bread for 30 minutes or until a toothpick inserted in the center comes out clean.

9/25/2016 – Made per the recipe but did not add the onions or peppers. It turned out heavy and very moist without much flavor. Don’t remember warming the buttermilk and maybe that is why it did not rise much.

Print Friendly, PDF & Email