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.
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