Today's Paper Latest stories Obits Traffic Wally Hall Newsletters Weather Puzzles + games

Idea Alley does not appear today.

Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:

Please include a daytime phone number.

Food on 11/22/2017

Print Headline: 2-36tr-2

Sponsor Content


You must be signed in to post comments
  • KAP50
    January 13, 2018 at 3 p.m.

    In response to the request from Becky May for homemade cornmeal yeast bread, I have had this recipe for many years. Hope it is what she wanted!

    Yeast Corn Bread Loaf

    1 1/2 cups milk
    6 Tablespoons granulated sugar
    2 teaspoons salt
    1 stick butter
    2 packages dry yeast
    1/2 cup warm water
    2 eggs
    4 1/2 cups sifted all purpose or bread flour
    1 3/4 cups yellow cornmeal

    In a large saucepan, scald milk; add sugar, salt,and butter; stir until butter melts. Cool to lukewarm.
    Dissolve yeast in warm water. Beat eggs and add to yeast mixture. Stir in flour; add more if necessary to make a stiff doughy batter. Beat until smooth. Let stand, covered, in a warm place until double in bulk. Add cornmeal and enough flour to make a dough that can be kneaded. Knead until smooth.
    Shape into 2 loaves and place in 2 greased 4 1/2-by-9 inch loaf pans. Cover and let rise in a warm place until double in bulk.
    Bake at 350 degrees 35 to 40 minutes. Turn out on a rack and cover at once with a heavy towel. Wait one day to slice. Freezes well. Good buttered and toasted or reheated.

    Karen Pershall