Sweet Country Cornbread Lighter Recipes

SWEET COUNTRY CORNBREAD

Steps:

• Heat oven to 400ºF. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches.
• Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan.
• Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.

SOUTHERN COUNTRY CORNBREAD

Steps:

• Preheat the oven to 425°.
• Put the shortening in a cast-iron skillet and place in the oven till melted.
• Combine the cornmeal and flour. In seperate bowl whisk eggs until foamy then whisk in buttermilk. Add the rest of the dry ingredients to the cornmeal mixture.
• Combine wet and dry ingredients. Mix should be pourable. Take the hot skillet from the oven, pour the batter into the hot pan directly onto the melted hot shortening, this is what makes it sooo yummy!.
• Place back in the oven and bake for 20 to 25 minutes, until golden brown or when knife inserted in center comes out clean.

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.