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.

Yield: 12 servings (serving size: 1 piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 159
  • Calories from fat: 31%
  • Fat: 5.4g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 4.5g
  • Carbohydrate: 24g
  • Fiber: 1.6g
  • Cholesterol: 35mg
  • Iron: 1.2mg
  • Sodium: 246mg
  • Calcium: 65mg


  • 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


  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.
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