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Light Cornbread

Submitted by: Admin on 02/01/2008
Light Cornbread 676 views
2.87 avg rating
85 votes
 
 
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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.

Ingredients

3 cups self-rising cornmeal
1 cup all-purpose flour
1/4 cup sugar
Pinch of salt
3 cups buttermilk
2 eggs
1/4 tsp. baking soda
1/2 cup melted vegetable shortening

Directions

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.

Course

Lunch or Dinner

Servings

2 Loaves

Time to prepare

15 Minutes

Difficulty

Average
 

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