Wednesday, April 2, 2008
Light Corn Bread
This recipe is from my mother-in-law. I like it because (unlike a real Texan) I prefer my cornbread sweet and moist—and this is it! Tip: While you are making one loaf, use another bowl to mix dry ingredients for another loaf. Put this mix in a plastic zip bag and all you need to do to make your next loaf is add the buttermilk…that you usually have left over in the container from making your first loaf!
1-1/2 cups white or yellow cornmeal
1 cup flour
½ cup sugar
1 tsp. baking soda
½ tsp. salt
2 cups buttermilk
In medium bowl, combine all dry ingredients; mix well. Stir in buttermilk quickly, until moistened. Spoon into greased 8-1/2 x 4-1/2” loaf pan. Bake in preheated 350 degree oven until golden and toothpick in center of loaf comes out clean (45-55 min.). Cool in pan 10 minutes, remove loaf to wire rack to cool completely. Serve warm or at room temp.
Check bread at about 40 minutes. If loaf is brown at this point, cover it loosely with foil for the remainder of baking time. This bread is very moist. Leftovers can be put in the toaster to heat. Good with soup and chili.