SOUTHERN CORN LIGHT BREAD RECIPE
Steps:
- Heat the oven to 350 F.
- Grease a 9-by-5-by-3-inch loaf pan with shortening or bacon drippings.
- In a mixing bowl combine the cornmeal, flour, sugar, soda, and salt. Blend well with a whisk or spoon.
- Stir the buttermilk and melted shortening into the dry ingredients. Blend well.
- Spoon the batter into the prepared loaf pan.
- Bake for 40 to 50 minutes, or until lightly browned.
- Cool it in the pan on a rack for 5 minutes before removing the bread from the pan.
Nutrition Facts : Calories 256 kcal, Carbohydrate 40 g, Cholesterol 7 mg, Fiber 3 g, Protein 5 g, SaturatedFat 3 g, Sodium 366 mg, Fat 9 g, ServingSize 8 to 10 Servings, UnsaturatedFat 5 g
PAULA DEEN'S " QUICK" CORN LIGHT BREAD - CORNBREAD
Make and share this Paula Deen's " Quick" Corn Light Bread - Cornbread recipe from Food.com.
Provided by CarolAT
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 318.6, Fat 11.4, SaturatedFat 1.9, Cholesterol 28.9, Sodium 553.1, Carbohydrate 49.3, Fiber 2.4, Sugar 21.7, Protein 6.5
SALLI'S CORN LIGHT BREAD
Martha's friend Salli LaGrone thoroughly preheats the shortening-coated loaf pan to ensure a crisp, crunchy crust on this dense Southern bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Place shortening in an 8 1/2-by-4 1/2-by-2 3/4-inch nonstick loaf pan. Transfer to oven until melted.
- Sift together sugar, flour, cornmeal, and salt. Combine buttermilk and baking soda in a glass measuring cup, then stir into dry ingredients until combined. Add melted shortening from the loaf pan; stir to combine. Pour batter into the hot loaf pan, and bake until golden brown, 50 to 60 minutes. Transfer to a rack to cool before slicing.
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.
ORANGE CRANBERRY BREAD
These moist loaves are packed with the zesty taste of cranberries and orange peel. I suggest serving slices toasted with butter or cream cheese. -Ron Gardner, Grand Haven, Michigan
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugars, baking powder, salt, cinnamon and nutmeg. Whisk the egg, milk, orange juice, oil and orange zest; stir into dry ingredients just until blended. Fold in the cranberries and apple., Pour into 2 greased 8x4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Freeze option: Securely wrap cooled loaves in foil and freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 98 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 125mg sodium, Carbohydrate 19g carbohydrate (10g sugars, Fiber 1g fiber), Protein 2g protein.
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