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This is a batter bread, which means no kneading required and only one rising session.

Light Yeast Corn Bread

 

2 cups all-purpose flour
2 cups masa harina*
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1 (1/4-ounce) package active dry yeast or 2 1/4 teaspoons
2 cups warm 1% low-fat milk (100°F to 110°F / 40°C to 45°C))
6 tablespoons butter, melted
2 large eggs, lightly beaten
Cooking spray

1. Grease a 13 x 9-inch baking pan; set aside.
2. In a large bowl, combine the flour, masa, sugar, salt, and yeast; stir to mix well.
3. In another bowl whisk together the milk, butter, and eggs; add to the flour/masa mixture and stir until smooth.
4. Spread dough into prepared baking pan. Cover with plastic wrap, and let rise in a warm place (85°F / 30°C), free from drafts for 1 hour or until doubled in size.
5. Preheat oven to 375°F (190°C).
6. Bake for 25 minutes or until bread is light golden brown and springs back when touched lightly in center.
7. Allow bread to cool in pan for a minimum of 5 minutes before slicing. Serve warm.

Makes 8 servings.

*Masa harina, also called corn flour, is the fine yellow cornmeal used to make corn tortillas. You may substitute regular cornmeal that has been whirled in a food processor or blender until it has the finer consistency of flour.