The Best Breadmachine Corn Bread


1 cup water (80º to 90º F)
1 can (12 oz.) whole kernel corn, drained
3 tablespoons olive oil
2 teaspoons onion salt
1 tablespoon honey
1 cup corn flour
3½ cups all-purpose flour
2½ teaspoons active dry yeast


  • Measure the water, add in olive oil, honey, and onion salt and add to the bread pan.
  • Mix together corn flour and all-purpose flour and add carefully to the baking pan.
  • Make a small well in the center of the flour and place the yeast there.
  • Select BASIC program setting and 2.0 lb loaf size and dark or medium crust color.
TIPS: If you like crisp bread crust, remove the bread from the bread pan as soon as the baking cycle is complete.

To make 1.0 lb loaf size use only half of ingredients and change setting to
1.0 lb loaf size.

NOTE: Make sure that yeast doesn't touch the liquid, especially when using the delay bake function

Real Cooking

Did You Know?
Native Americans cultivated corn (maize) in numerous varieties throughout the Americas.

The Mississippian culture, whose major city and regional chiefdom of Cahokia (in present-day Illinois) achieved its peak about 1250 CE, had population density and a great regional trade network based on surplus maize crops.

The women of the Pawnee nation on the Great Plains were known to cultivate ten pure varieties of corn by the late 18th century.

After European contact with the Americas in the late 15th and early 16th centuries, explorers and traders carried maize back to Europe and introduced it to other countries through trade. Its use spread to the rest of the world.

The term maize derives from the Spanish form of the indigenous Taino word maiz for the plant. This was the term used in the United Kingdom and Ireland, where it is now usually called "sweet corn", the most common form of the plant known to people there.