Yats Bread Recipe: Slow-Baked Cornmeal Crust With Gooey Cheese Pulls

This yats bread recipe delivers the perfect balance of crispy cornmeal crust and molten cheese pulls that'll have everyone reaching for seconds. 🌟 I first tasted it at Nana Mae's diner in Atlanta, where the slow-baked loaves became a Sunday tradition—now I've adapted it for home kitchens without sacrificing that restaurant-quality texture.

The secret lies in the slow baking process, which creates a golden crust from cornmeal while keeping the interior tender and gooey with cheese.

We use a mix of sharp cheddar and mozzarella for that signature stretch, and the dough gets its signature texture from a precise blend of flour, cornmeal, and buttermilk. This method works equally well in a traditional oven or cast-iron skillet.

What you'll end up with is a loaf that's crispy on the outside, soft and chewy in the middle, with long strands of melted cheese that pull dramatically when you slice it.

The aroma alone will fill your kitchen with warmth, while the flavor combines the earthy notes of cornmeal with rich, cheesy goodness in every bite. Perfect for feeding a crowd or as a showstopper centerpiece.

Whether you're recreating Nana Mae's diner classic or trying it for the first time, this recipe delivers professional results with simple techniques. The key is patience—letting the dough rise properly and baking it low and slow ensures that perfect texture. Here's everything you need to make it at home!

Ingredients for yats bread

Sixteen ingredients, one showstopper loaf with that iconic crispy crust and gooey cheese pull.

The cornmeal is non-negotiable—Bob's Red Mill stone-ground gives the best texture, but any fine yellow cornmeal works. King Arthur flour is my go-to for the all-purpose flour, but you can't go wrong with the store brand if it's fresh. For the yeast, check the expiration date—old yeast won't rise properly. The buttermilk? Full-fat is a must—it keeps the bread tender and adds richness. I always grab mine from Whole Foods or the dairy section at Publix, where it's consistently fresh. If you're in a pinch, mix powdered milk with a little vinegar, but it won't taste quite the same.

No sharp cheddar? Pepper jack or Monterey Jack work in a pinch, but the flavor won't be quite as bright. Mozzarella can be swapped for provolone if you're out, but stick with part-skim for the best texture. The butter and oil combo for greasing? Use a 50/50 mix—the butter adds flavor, while the oil prevents sticking. Short on garlic powder? Fresh minced garlic at half the amount works wonders. The dough will feel sticky—that's normal! Don't overwork it, or you'll kill the rise. And if your kitchen is cold, warm the buttermilk slightly to help the yeast activate faster.

This dough needs at least 2 hours to rise—don't rush it! Cover it with a damp towel and let it sit in a warm spot. The bread keeps well for 3 days at room temperature if wrapped tightly, but it's best eaten fresh. For leftovers, reheat in a 300°F oven for 10 minutes to restore that crispy crust. Freezes beautifully for up to 3 months—wrap tightly in foil and thaw overnight at room temperature. Pro tip: Slice it while warm for those perfect cheese pulls!

Step-by-step instructions for yats bread recipe

Here's how to make this incredible cheesy cornmeal bread with a crispy crust and gooey center!

In a large bowl, combine the 1.25 cups buttermilk, 1 tbsp granulated sugar, and 2.25 tsp active dry yeast. Let this sit for 5-10 minutes until it becomes frothy—this means your yeast is alive and ready to work. If it doesn't bubble, your yeast might be dead, and you'll need to start over.

In a separate bowl, whisk together the 3 cups all-purpose flour, 1 cup fine yellow cornmeal, 1.5 tsp salt, 1 tsp garlic powder, 1 tsp onion powder, and 0.5 tsp black pepper. Create a well in the center and pour in the yeast mixture along with the 2 whole large eggs and 0.5 cup unsalted butter (cold, cubed). Mix until a shaggy dough forms—don't overwork it yet.

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. You'll know it's ready when it springs back when poked and doesn't stick to your fingers. If it's too sticky, add a little more flour, but don't go overboard—we want a moist, tender bread.

Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rise in a warm place for 1-2 hours or until it doubles in size. I like to turn on my oven light to create a warm environment. Poke the dough with your finger—if it leaves a small indent that doesn't spring back immediately, it's ready for the next step.

While the dough rises, shred the 2 cups sharp white cheddar cheese and 1.5 cups mozzarella cheese using a box grater or food processor. The finer you shred it, the better it will melt and stretch in the final bread. Mix the shredded cheeses in a small bowl and set aside.

Once the dough has risen, punch it down to release the air and divide it into 6 equal portions. Roll each portion into a ball, then flatten slightly into a disc about ½-inch thick. Place a generous ⅓ cup of the cheese mixture in the center of each disc, then fold the edges over to completely enclose the cheese. Seal the edges by pinching them gently with your fingers.

Form each cheese-filled dough ball into a smooth, round loaf about 3 inches in diameter. Place them on a baking sheet lined with parchment paper, leaving 2 inches of space between each one. Cover them loosely with a towel and let them proof for another 30-45 minutes until they've puffed up noticeably.

Here's the thing—don't press down on them during proofing. You want them to rise naturally so they develop that beautiful, airy texture. If they're not puffing up, your place might be too cold. Try moving them to a warmer spot, like near a turned-on oven light or in a slightly warmed oven.

Preheat your oven to 375°F. Brush the tops of the yats with a little vegetable oil (about 1 teaspoon per loaf) to help them brown beautifully. Bake for 20-25 minutes until the tops are golden brown and the cheese inside is fully melted and gooey.

Watch them closely in the last 5 minutes—they can go from perfectly baked to overdone in seconds. The crust should be crispy, and when you cut into one, you should see that beautiful cheese pull. Let them cool for 5 minutes before serving—this gives the cheese time to set slightly so it doesn't all ooze out when you slice.

Creative variations of this yats bread

Southern-Inspired Twist

For a true taste of the South, swap out half the sharp cheddar for pepper jack cheese and add ½ teaspoon smoked paprika to the dough.

This gives the yats a subtle smokiness that pairs perfectly with collard greens or pulled pork—just like Nana Mae used to serve at her Peachtree Street diner. 🌶️

Herb-Infused Variation

Brighten up your yats by mixing 1 tablespoon fresh rosemary and 1 tablespoon fresh thyme into the dough while kneading. The herbs add a fragrant, earthy note that balances the richness of the cheese.

I like to pair this version with roasted garlic mashed potatoes for a hearty meal. David always requests this one when we entertain guests—it’s his favorite twist.

Spicy Jalapeño Kick

For those who love heat, fold ½ cup finely diced jalapeños (seeds removed for mild heat) into the cheese mixture before sealing the dough. The jalapeños add a tangy, spicy surprise with every pull.

Serve with cool ranch dressing or sour cream on the side to balance the heat. This version is a hit at Austin BBQ joints, and it’s become a family favorite for spicy food lovers.

Breakfast Yats

Turn these into a breakfast sensation by adding 1 tablespoon cinnamon and ½ cup brown sugar to the dough, then folding in ½ cup chopped pecans before shaping.

After baking, drizzle with maple syrup and serve with scrambled eggs or bacon. The sweet and savory combo is unexpected but absolutely delicious—perfect for weekend brunch. 🍯

Gluten-Free Adaptation

For a gluten-free version, replace the all-purpose flour with 3 cups gluten-free 1:1 baking flour (like Bob’s Red Mill) and add ½ cup cornstarch to the dough for structure.

Use gluten-free yeast and let the dough rise for 30-45 minutes—it won’t rise as much as traditional dough, so shape it slightly thicker. The texture will be denser but still crispy and cheesy. This works great for guests with gluten sensitivities.

Slow-Cooker Option

If you’re short on oven space, try baking these in a slow cooker! Place the shaped yats in a greased slow cooker, cover with a lid, and cook on high for 1 hour.

Then, transfer to a 400°F oven for the final 10-15 minutes to crisp the crust. This method is perfect for large gatherings—just keep an eye on them to avoid over-browning. 🔥

Frequently asked questions