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BREAD,
YEAST
BREAD
AND
PIZZA
42
Corn
Bread
This
is
a
particularly
moist
and
flavorful
corn
bread
which
is
best
served
warm.
Coffee
Cake
This
makes
an
excellent
breakfast,
or
adds
a
sweet
flavor
to
lunch
or
supper.
3
3/4
3/4
1-1/2
2
1/4
1/4
1
1
1/3
8x8
INGREDIENTS
tablespoons
butter
cup
yellow
cornmeal
cup
all-purpose
flour
tablespoons
sugar
teaspoons
baking
powder
teaspoon
baking
soda
teaspoon
salt
cup
buttermilk
large
egg
cups
fresh,
frozen
or
canned
corn
kernels
pan
size
in
inches
Preheat
oven
to
425°F.
Melt
butter
in
baking
pan.
Use
metal
blade
to
process
all
dry
ingredients
until
combined,
about
10
seconds.
Add
butter
and
1
2
1/4
1/3
1/4
1
1
3
1/4
1/2
Filling
2
1/2
1/2
1/2
1
INGREDIENTS
package
dry
yeast
tablespoons
sugar
cup
warm
water
cup
sour
cream
cup
cold
milk
large
egg
teaspoon
vanilla
cups
flour
cup
butter
teaspoon
salt
tablespoons
melted
butter
cup
light
brown
sugar
cups
raisins
or
dates,
cut
in
1-inch
pieces
cup
pecans
teaspoon
cinnamon
remaining
ingredients
except
corn
kernels
and
process
until
mixed,
about
5
seconds.
Scrape
down
work
bowl
and
gently
stir
in
corn.
Pour
into
prepared
pan and
bake
until
a
toothpick
inserted
in
center
comes
out
clean,
about
25
minutes.
Muffin
Variation:
For
corn
muffins,
pour
batter into
greased,
standard-size
muffin
fins,
filling
them
3/4
full.
Bake
in
preheated
425'F
oven
for
about
25
minutes.
Makes
6
muffins.
To
make
the
dough,
dissolve
the
yeast
and
half
the
sugar
in
warm
water
in
a
2-cup
liquid
measure.
Let
stand
until
foamy.
Whisk
together
the
sour
cream,
milk,
egg,
and
vanilla extract
and add
to
the yeast
mixture.
Use
metal
blade
to
process
flour,
butter,
salt
and
remaining
sugar
for
10
seconds.
With
machine
running,
add
liquid
ingredients
Ihrough
feed
tube
in
steady
stream
as
fast
as
flour
absorbs
them.
After
dough
cleans
inside
of
work
bowl,
continue
process
ing
40
seconds
more
to
knead
it.
Shape
dough
into
ball
and
place
it
in
lightly
floured
plastic
food
storage
bag.
Squeeze
out
air
and
close
top
with
wire
twist.
Let
rise
in
warm
place
until
double,
about
1
hour.
Roll
dough
on
lightly
floured
surface
to
rectangle
about
20
inches
long
and
12
inches
wide.
Brush
with