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Ingredients

• 1 tablespoon vegetable oil
• 1-3/4 cups all-purpose white corn meal
• 3 cups all-purpose white flour
• 1/4 cup sugar or Splenda^® sugar substitute
• 1 envelope Fleishmann’s^® Rapid Rise yeast
• 1 teaspoon salt
• 4 tablespoons unsalted butter, melted 
• 1/2 cup nondairy creamer
• 1 cup water
• 2 large eggs

Preparation

1. Grease a 12″ skillet with oil and set on a warm stove.
2. Combine corn meal, 1 cup flour, sugar, yeast and salt in a large bowl.
3. Heat butter in microwave for 10-15 seconds to melt. In a seperate container, heat nondairy creamer and water to 120°-130° F.  Add melted butter.
4. Stir liquid mixture into dry mixture and beat with an electric mixer on high speed for 2 minutes.  Add eggs and beat an additional 1-2 minutes at high speed.
5. Gradually add remaining flour and keep stirring to form a stiff batter.
6. Move batter to greased skillet and form to fit. Pat top with oil, cover with a towel and let rise in a warm place for 45 minutes.
7. Bake for 30 minutes at 375° F or until top is golden brown.

Helpful hints

• Making yeast bread was once a time consuming project. Fleishmann’s^® Rapid Rise yeast reduces preparation steps and rising time. The batter in this recipe can be prepared in 15 to 20 minutes. Total time from start to table is only 1-1/2 hours!
• Temperature is very important in making yeast bread. Use a food thermometer to check liquid temperature 120°-130° F. When rising, keep dough covered in a warm, draft-free place.
• Why make yeast cornbread? All breads require a leavening agent to rise properly. Baking soda is high in sodium, baking powder is high in sodium and phosphorus, and cream of tartar is high in potassium. In comparison, yeast is very low in all these elements. Compare on the chart below: