Corn Light Bread Recipes

PAULA DEEN'S " QUICK" CORN LIGHT BREAD - CORNBREAD

Steps:

• Preheat oven to 300°F; grease a 9x5-inch loaf pan.
• In a medium bowl, combine cornmeal mix, sugar, flour, and yeast.
• Stir in buttermilk, oil, and egg.
• Pour batter into pan, and bake for 1 hour.
• Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
• Paula Deen's Hint: If you can't find self-rising cornmeal mix, combine 3 tablespoons of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and enough cornmeal to fill one cup. This equals one cup of mix.

CORN LIGHT BREAD

Steps:

• HEAT the oven to 375°F. Grease a 9 x 5 x 3-inch loaf pan.
• STIR the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl.
• ADD the egg, buttermilk, and vegetable oil. Stir until well blended. The batter should be thick, but creamy and pourable. If the batter seems too thick, add a tablespoon or two of water.
• POUR the batter into the loaf pan. Bake for 45 minutes, until golden brown.
• COOL the bread for 5 to 10 minutes in the pan, then remove from the pan and cool on a wire rack. Store tightly wrapped in aluminum foil.
• Note
• You can substitute 2 cups self-rising cornmeal mix and 1 cup self-rising flour for the cornmeal, all-purpose flour, baking powder, and salt.

CORN LIGHT BREAD

Steps:

• 1. Mix dry ingredients. Add buttermilk and egg, then oil last. Bake in a greased loaf pan at 350 for 45 to 50 minutes or until done. Enjoy!

LIGHT CORNBREAD

Steps:

• Preheat oven to 350.
• Mix dry ingredients.
• Add shortening and buttermilk and mix until blended. (It will be a very wet batter.).
• Bake in greased loaf pan at 350 degrees for 1 hour or until baked through.