Return to Content

Corn Bread

Corn Bread
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Serves 6-8.

Corn bread is made differently throughout the various parts of New England. This recipe is from Provincetown, where bakers descended from the Azores Islands Portuguese prefer white cornmeal over yellow.


  • 1-1/2 cups white cornmeal
  • 1-1/2 cups boiling water
  • 1-1/2 teaspoons salt
  • 2 tablespoons honey
  • 2 tablespoons butter
  • 1 tablespoon dry yeast dissolved in 1/4 cup water
  • 1/2 cup milk
  • 3 to 4 cups flour, sifted


Grease a 9-inch square baking pan. Combine cornmeal, water, salt, honey, and butter. Stir until smooth and cool slightly. Add yeast mixture and blend well. Add milk and flour, using enough flour to yield a firm dough. Knead 5 minutes or until smooth. Let dough rise in buttered bowl for 1-1/2 hours, then punch down. Let rise again for 1-1/2 hours, and punch down again. Transfer to greased pan and let rise again for 1 hour. Meanwhile, preheat oven to 350 degrees F. Bake 40 to 45 minutes, or until top is golden brown.
Updated Tuesday, November 27th, 2007

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.