CORN LIGHT BREAD
Steps:
- HEAT the oven to 375°F. Grease a 9 x 5 x 3-inch loaf pan.
- STIR the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl.
- ADD the egg, buttermilk, and vegetable oil. Stir until well blended. The batter should be thick, but creamy and pourable. If the batter seems too thick, add a tablespoon or two of water.
- POUR the batter into the loaf pan. Bake for 45 minutes, until golden brown.
- COOL the bread for 5 to 10 minutes in the pan, then remove from the pan and cool on a wire rack. Store tightly wrapped in aluminum foil.
- Note
- You can substitute 2 cups self-rising cornmeal mix and 1 cup self-rising flour for the cornmeal, all-purpose flour, baking powder, and salt.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love