Wednesday, January 29, 2014

Corn Lightbread

Corn Lightbread

* Diana Rattray

southernfood.about.com
  • 2 cups cornmeal
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon soda
  • 1 teaspoon salt
  • 2 cups buttermilk
  • 3 tablespoons vegetable oil or bacon drippings or combination
Combine dry ingredients; blend in the buttermilk and oil. Spoon batter into a lightly greased 9x5x3-inch loaf pan; let stand 10 minutes. Bake at 375° for 35 to 40 minutes. Let cool 5 minutes before removing from pan. Makes 1 loaf of corn lightbread.

No comments:

Post a Comment