Paula Deen's Quick Corn Light Bread - Cornbread |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a Paula Deen recipe for an updated light version for corn bread. Ingredients:
2 cups self-rising cornmeal mix |
3/4 cup sugar |
1/2 cup self-rising flour |
1 (1/4 ounce) package active dry yeast |
2 cups buttermilk |
1/3 cup vegetable oil |
1 large egg |
Directions:
1. Preheat oven to 300°F; grease a 9x5-inch loaf pan.
2. In a medium bowl, combine cornmeal mix, sugar, flour, and yeast.
3. Stir in buttermilk, oil, and egg.
4. Pour batter into pan, and bake for 1 hour.
5. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
6. 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.
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