Corn Lightbread
Yield
1 loafPrep
15 minCook
40 minReady
1 hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cornmeal
|
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 2 | cups |
buttermilk
or sour milk |
|
| 3 | tablespoons |
vegetable oil
or bacon drippings |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cornmeal
|
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
sugar
|
|
| 5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 473 | ml |
buttermilk
or sour milk |
|
| 45 | ml |
vegetable oil
or bacon drippings |
|
Directions
Combine dry ingredients; blend in milk and oil.
Spoon into lightly greased 9x5 inch loaf pan.
Let stand 10 minutes.
Bake at 375℉ (190℃). for 35 to 40 minutes let cool 5 minutes before removing from pan.
