Shortcut 'sourdough' corn bread

Yield: 1 Servings

Measure Ingredient
½ cup Plain low-fat yogurt
¼ cup Milk
1 tablespoon Butter or margarine
¾ teaspoon Salt
1¾ cup Bread flour
⅓ cup Cornmeal
2 teaspoons Sugar
1½ teaspoon FLEISCHMANN'S Bread Machine Yeast
⅔ cup Plain low-fat yogurt
⅓ cup Milk
1 tablespoon Butter or margarine
1 teaspoon Salt
2¾ cup Bread flour
½ cup Cornmeal
1 tablespoon Sugar
2 teaspoons FLEISCHMANN'S Bread Machine Yeast



Here's the yeast-raised cornbread I found at the Fleischmann site:

Yogurt is the secret ingredient that gives the tang reminiscent of sourdough. Serve with a hearty taco salad or a zesty bowl of chili.

Add ingredients to bread machine pan in the order suggested by manufacturer, adding the yogurt with the milk. (Yogurts vary in moisture content. If dough is too dry or stiff or too soft or slack, adjust dough consistency - see Adjusting Dough Consistency tip below.) Recommended cycle: Basic/white bread cycle; medium/normal color setting.

Nutrition information per serving (1/12 of 1 ½-lb. recipe): calories 158; total fat 2 g; saturated fat 1 g; cholesterol 4 mg; sodium 220 mg; total carbohydrate 29 g; dietary fiber 1 g; protein 5 g.

Note: I didn't find this "tangy" or reminiscent of sourdough. It was a nice bread, not quite as "corny" as I had in mind, but worth making again. It makes KILLER toast. Be sure to cool for half an hour before slicing.

Posted to FOODWINE Digest by Chris Carlisle <carlisle@...> on Jan 21, 1998

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