Yeasted Corn Bread

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.


12 servings (serving size: 1 piece)

Recipe from

Cooking Light

Nutritional 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


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


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.

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.

Preheat oven to 375°.

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.

December 2004
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