Breadmachine Corn Bread
1 cup water
(80º to 90º F)
1 can (12 oz.)
whole kernel corn, drained
3 tablespoons olive
2 teaspoons onion
1 tablespoon honey
1 cup corn flour
active dry yeast
TIPS: If you like crisp bread
crust, remove the bread from the bread pan as soon as the baking cycle
- 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
- Select BASIC program setting
and 2.0 lb loaf size and dark or
medium crust color.
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
|Did You Know?
Americans cultivated corn (maize) in numerous varieties throughout the
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
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.