Contributed by: NAPSA
What Might Make Yonder Batter Rise? It Is The Yeast (NAPSA) - During the early European settlement of America, baking revolved around the chore of bread making. This task often took days from start to finish, namely because colonial bakers didn't have the time- and labor-saving devices, such as mixers, food processors and bread machines now common in many kitchens.
The following recipe for Yeasted Corn Bread, featured in the cookbook, was developed by Patent, a contributing editor to Cooking Light magazine and host of weekly radio and cooking shows about food.
"Before chemical leaveners gained a foothold in kitchens, corn bread was made with yeast," he writes. "You'll find this bread a revelation. It has a marvelous corn bread taste, but it isn't the least bit crumbly. It is wonderful hot, spread with a generous amount of butter." This bread also makes an excellent base for a turkey stuffing. When cool, cut it into cubes and spread on two large baking sheets. Set aside, uncovered, overnight to dry.
Butter a 13x9-inch baking pan, or coat with cooking spray; set aside. Using a rubber spatula, stir the cornmeal, flour, yeast and salt together in a large bowl. Add the milk, melted butter and eggs and stir to moisten the dry ingredients. Continue to beat with the rubber spatula for about 2 minutes to make a smooth batter.
Scrape into the prepared pan and cover the pan tightly with plastic wrap. Let rise until doubled in size (the pan will be slightly more than half full), about 1 hour.
Meanwhile, adjust an oven rack to the center position and preheat the oven to 375 F.
Remove the plastic wrap and bake for 20 to 25 minutes, until the bread spbings back when lightly pressed and a toothpick inserted into th% center comes out clean. Cut into squares and serve hot.
Serving Size: Mak%s one 13x9-inch pan
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