A light corn bread to serve with soups and stews, or as the under “biscuit” for creamed entrées.
Dissolve yeast in warm water and set side. Scald milk and stir in butter until melted. Pour into bread bowl. Add cornmeal and sugar, and stir until smooth. Mix in eggs and yeast. Sift together flour and salt, and beat into wet ingredients to form a stiff dough. Place bowl in pan of hot water, cover, and let rise until doubled. (Renew hot water as necessary.) Punch down, place in greased 9-inch square pan, and let rise until doubled. Bake in preheated 375 degree oven 20 to 30 minutes.