Corn Light Bread

1. 1

   HEAT the oven to 375F.

2. 2

   Grease a 9 x 5 x 3-inch loaf pan.

3. 3

   STIR the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl.

4. 4

   ADD the egg, buttermilk, and vegetable oil.

5. 5

   Stir until well blended.

6. 6

   The batter should be thick, but creamy and pourable.

7. 7

   If the batter seems too thick, add a tablespoon or two of water.

8. 8

   POUR the batter into the loaf pan.

9. 9

   Bake for 45 minutes, until golden brown.

10. 10

    COOL the bread for 5 to 10 minutes in the pan, then remove from the pan and cool on a wire rack.

11. 11

    Store tightly wrapped in aluminum foil.

12. 12

    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.

No additional tips available.