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Cornmeal Bread Recipe
|Lean bacon slices||12|
|Dry yeast||1⁄2 Ounce (2 Packages)|
|Warm water||2 Cup (32 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Boiling water||1 Cup (16 tbs)|
|Flour||6 Cup (96 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Chopped pimento||2 Tablespoon|
Serving size: Complete recipe
Calories 3594 Calories from Fat 204
% Daily Value*
Total Fat 23 g35.5%
Saturated Fat 4.7 g23.6%
Trans Fat 0 g
Cholesterol 20.6 mg
Sodium 4377.2 mg182.4%
Total Carbohydrates 733 g244.2%
Dietary Fiber 35 g139.8%
Sugars 33.6 g
Protein 100 g199.2%
Vitamin A 18.4% Vitamin C 87.7%
Calcium 15.1% Iron 239.4%
*Based on a 2000 Calorie diet
Crumble the bacon.
Reserve bacon drippings.
Dissolve the yeast in warm water.
Mix the salt, reserved drippings and 1/2 cup cornmeal in a bowl.
Add the boiling water and mix well.
Cool to lukewarm.
Add the yeast mixture and stir well.
Add half the flour and beat until smooth.
Stir in the bacon, remaining cornmeal, flour and remaining ingredients.
Cover and let rise in warm place until doubled in bulk.
Sprinkle sides and bottom of a greased 2-quart casserole with additional cornmeal.
Stir down dough and beat for 30 seconds.
Spoon into the casserole and sprinkle with additional cornmeal.
Bake in a 350-degree oven for 1 hour or until brown.
Cool on a rack.