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Yeasted Corn Bread

Yield 12 servings (serving size: 1 piece)
Although this bread contains yeast, it's more of a batter bread and requires no kneading. Masa harina, sometimes labeled corn flour, is the fine yellow cornmeal used to make corn tortillas.

Ingredients

  • 2 cups all-purpose flour
  • 2 cups masa harina
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 package quick-rise yeast (about 2 1/4 teaspoons)
  • 2 cups warm 1% low-fat milk (100° to 110°)
  • 6 tablespoons butter, melted
  • 2 large eggs, lightly beaten
  • Cooking spray

Nutrition Information

  • calories 159
  • caloriesfromfat 31 %
  • fat 5.4 g
  • satfat 2.9 g
  • monofat 1.4 g
  • polyfat 0.7 g
  • protein 4.5 g
  • carbohydrate 24 g
  • fiber 1.6 g
  • cholesterol 35 mg
  • iron 1.2 mg
  • sodium 246 mg
  • calcium 65 mg

How to Make It

  1. Lightly spoon flour and masa into dry measuring cups; level with a knife. Combine flour, masa, sugar, salt, and yeast in a large bowl, stirring with a whisk. Add milk, butter, and 2 eggs; stir with a wooden spoon 1 minute or until smooth.

  2. Spread dough into a 13 x 9-inch baking pan coated with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.

  3. Preheat oven to 375°.

  4. Bake at 375° for 25 minutes or until bread is light golden brown and springs back when touched lightly in center. Cool in pan for 5 minutes before serving. Serve warm.