Sweet Corn Bread for Bread Machine. Cornbread from scratch is not only healthier but easy using a grain mill and your bread machine. The recipe calls for cornmeal which you can grind yourself from popcorn kernels or cracked corn. It also calls for all-purpose flour, which you should feel free to substitute with whole wheat flour, ground oats.
My son needed a loaf of corn bread for his French class today, so I made this recipe last night. After reading a few of the reviews I made a few changes and baked it on the basic setting in. This is bread machine compatible to! You can cook Sweet Corn Bread for Bread Machine using 8 ingredients and 3 steps. Here is how you cook that.
Ingredients of Sweet Corn Bread for Bread Machine
- It’s of large eggs.
- Prepare of milk at room temperature.
- It’s of butter, melted.
- You need of sugar.
- Prepare of salt.
- You need of All-purpose flour.
- Prepare of corn meal.
- Prepare of Double acting baking powder.
Just follow your machines directions for the correct order of ingredients. This tastes like the cornbread my gramma and mom make that's why I like it. It's a sweet cornbread but because you use brown sugar (we prefer dark brown.) it's a 'richer' sweet then. Here is a recipe for a bread machine, though it can easily be done in the conventional, muscle building way.
Sweet Corn Bread for Bread Machine instructions
- Add the ingredients to your bread pan EXACTLY in the order they are listed in the recipe.
- Set your bread machine to quick bread setting and hit start. NOTE: right at tyhe start of the baking cycle remove the kneading paddle to prevent tearing the bread when removing from bread pan after it's cooked..
- Immediately remove from bread pan to cool after cooking. Place on wire rack to cool. Let cool for 1 hour before slicing.
You use the dough only setting and do the rest by hand. This recipe is made in a bread machine to save my poor old arms the kneading, so I don't know how long it would take to bake in an oven. Corn Muffins, plant-based comfort food…and a silver polish! Cornbread, cornpone, corn dodgers—what's in a name? Food historians are still fighting the war of when and where cornbread first was made.