 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Unlike the typical crusty cornbread, this bread has a cakelike texture. Ingredients:
2 cups plus 1 tablespoon self-rising cornmeal, divided |
1 cup self-rising flour |
1/3 cup sugar |
1/4 teaspoon baking soda |
2 cups buttermilk |
1/2 cup butter or margarine, melted |
1 large egg, lightly beaten |
Directions:
1. Grease a 9- x 5-inch loafpan, and sprinkle pan lightly with 1 tablespoon cornmeal.
2. Combine 2 cups cornmeal and next 3 ingredients in a large bowl; add remaining ingredients, stirring until blended. Pour batter into prepared pan, and let stand 10 minutes.
3. Bake at 400° for 40 minutes or until lightly browned. Cool in pan on a wire rack 10 minutes.
|
|