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Light Corn Bread

Light Corn Bread

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Light Cornbread


Preparation: 

Total time: 30-45 mins Serving: Difficulty: 5


Ingredients: 

Photo* Name Amount Unit Description
flour
flour
flour
flour 1 cup all-purpose flour
sugar
sugar
sugar
sugar 1/4 cup
salt
salt
salt
salt 1 Pinch
cornmeal
cornmeal
cornmeal
cornmeal 3 cup self-rising cornmeal
vegetable shortening
vegetable shortening
vegetable shortening
vegetable shortening 1/2 cup melted vegetable shortening
buttermilk
buttermilk
buttermilk
buttermilk 3 cup
eggs
eggs
eggs
eggs 2 xxx
baking soda
baking soda
baking soda
baking soda 1/4 tsp

* Mouse over to enlarge



Description: 

1. Combine cornmeal, flour, sugar and salt. 2. In separate bowl, lightly beat buttermilk and eggs. Beat in baking soda, followed by the melted shortening. 3. Combine egg mixture with dry ingredients, blending lightly but thoroughly. Do not overbeat. Divide batter between 2 greased 9-by-5 inch loaf pans. 4. Bake at 400 degrees F for 20 to 30 minutes or until toothpick inserted in center comes out clean.

Notes:  The South is famous for its cornbread and it comes in many versions: spoon breads, hush puppies and corn sticks. This version is good sliced and buttered while hot.

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