A Tradition in Family Baking

Herb Corn Bread

Herb Corn Bread
The quintessential bread for making sandwiches with leftover roast chicken or turkey. Herb corn bread is also the perfect choice for making homemade stuffing.

  • ½ cup Water
  • ½ cup Evaporated milk
  • 2 TBSP Vegetable Oil
  • 2+1/4 cups Bread Flour
  • ¼ cup Yellow cornmeal
  • 1 tsp Salt
  • 2 TBSP Sugar
  • Pinch Dried sweet marjoram
  • Pinch Dried ginger
  • ¾ tsp Celery seed
  • ¾ tsp Dried sage
  • 1+1/2 tsp Active Dry Yeast

  • ½ cup Water
  • ¾ cup Evaporated milk
  • 3 TBSP Vegetable Oil
  • 3 cups Bread Flour
  • ⅓ cup Yellow cornmeal
  • 1+1/2 tsp Salt
  • 3 TBSP Sugar
  • ⅛ tsp Dried sweet marjoram
  • ⅛ tsp Dried ginger
  • 1 tsp Celery seed
  • 1 tsp Dried sage
  • 2+1/4 tsp Active Dry Yeast

  • ½ cup, plus 2 TBSP Water
  • 1 cup Evaporated milk
  • ¼ cup Vegetable Oil
  • 4 cups Bread Flour
  • ½ cup Yellow cornmeal
  • 2 tsp Salt
  • ¼ cup Sugar
  • ¼ tsp Dried sweet marjoram
  • ¼ tsp Dried ginger
  • 1+1/4 tsp Celery seed
  • 1+1/4 tsp Dried sage
  • 1 TBSP Active Dry Yeast

  1. Have liquid ingredients at 80º F and all others at room temperature. Place ingredients in pan in the order listed. Select basic cycle and medium/normal crust. Do not use the delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. When baking cycle is complete, remove bread from pan and cool on rack. See our Bread Machine section for more helpful tips and information.


  1. Using ingredient amounts listed for medium loaf, combine yeast, 1 cup flour, and other dry ingredients. Combine liquids and heat to 120º to 130º F.

  2. Hand-Held Mixer Method
  3. Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional flour if necessary.

  4. Standard Mixer Method
  5. Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic.


  1. Have all ingredients at room temperature. Put dry mixture in processing bowl with steel blade. While motor is running, add liquid ingredients. Process until mixed. Continue processing, adding remaining flour until dough forms a ball.


  1. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe. Turn dough onto lightly floured surface; punch down to remove air bubbles. Roll or pat into a 14 x 7-inch rectangle. Starting with shorter side, roll up tightly, pressing dough into roll. Pinch edges and ends to seal. Place in greased 9 x 5- inch cake pan. Cover; let rise until indentation remains after touching. Bake in preheated 375º F oven 30 to 40 minutes. Remove from pan; cool.

  2. *You can substitute Instant (fast-rising) yeast in place of Active Dry Yeast. When using Instant Yeast, expect your dough to rise faster. Always let your dough rise until ripe. Traditional methods: use equal amounts; Bread Machine: use ½ tsp Instant Yeast OR ¾ tsp Active Dry Yeast per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.


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