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Corn Cheddar Bubble Loaf

Corn Cheddar Bubble Loaf
A marvelous pull-apart bubble loaf that can be made the day before, refrigerated overnight and baked before serving. Great for summer barbecues or serve with hearty winter soups.
Yield 1 (12-cup) Bundt loaf



  • 4 3/4 to 5 1/4 cups all-purpose flour
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Platinum Yeast
  • 1 cup cornmeal
  • 2 tablespoons granulated sugar
  • 2 teaspoons table salt
  • 1 3/4 cups milk
  • 1/2 cup water
  • 2 tablespoons butter or margarine
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/3 cup butter or margarine, melted (for dipping dough balls)


  • In stand mixer bowl, add 1 1/2 cups flour, yeast, cornmeal, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and 2 tablespoons butter until warm (120-130°F; butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in cheese and enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Punch down dough and turn out on lightly floured surface; divide into 4 parts. Divide each fourth into 10 pieces. Shape each piece into a smooth ball; dip in melted butter. Place in greased 10-inch solid bottom tubed cake pan or a 12-cup Bundt pan. Cover; refrigerate 2 to 24 hours.
  • Take pan out of refrigerator. Preheat oven to 375°F.
  • Bake for 55 to 60 minutes until golden brown. Remove from pan; brush with butter. Serve warm.


Photo by Stephie Cooks.

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