Sallis Corn Light Bread
From pleclare 15 years ago
- 60 minutes to make
- Serves 8
Preheat the shortening coated loaf pan to ensure crisp,crunchy crust on this dense Sputhern bread. This is from Martha Stewart.
Ingredients
- 2 Tbs vegetable shortening shopping list
- 3/4c sugar shopping list
- 1/2c flour shopping list
- 2c white cornmeal shopping list
- 1/4tsp salt shopping list
- 2c buttermilk shopping list
- 1tsp baking soda shopping list
How to make it
- Preheat oven to 350. Place shortening in an 81/2x41/2x23/4' non-stick loaf pan. Transfer to oven till melted.
- Sift together flour,sugar,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 mins. Transfer to a rack to cool before slicing.
The Rating
Reviewed by 3 people-
We love cornbread around here. I have not tried using sugar.
bluewaterandsand
in GAFFNEY loved it
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just love corn bread,
capedread
in Peterborough. Cambridgeshire loved it
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ps thanks for the tip on getting a crispy crust
capedread
in Peterborough. Cambridgeshire loved it
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