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| Home -> [Bakery, Breads, Cereals, Corn, Loaf, Pastry, Vegetables] -> [Corn bread loaf Recipe] |
Corn bread loaf
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Bakery, Breads, Cereals, Corn, Loaf, Pastry, Vegetables |
Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | All-purpose flour | | 1 1/4
| cup | Yellow cornmeal | | 3/4
| cup | Sugar | | 1/2
| tsp | Baking powder | | 1/2
| tsp | Baking soda | | 1/2
| tsp | Salt | | 2
| large | Eggs | | 1/2
| cup | Vegetable oil | | 1/2
| cup | Milk | | 1/2
| cup | Buttermilk | | 1
| cup | Fresh corn kernels or | | | -Frozen, thawed |
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Procedures:
| 1 | Preheat oven to 350°F. | | 2 | Grease 9-by-5-inch loaf pan. | | 3 | Dust pan with cornmeal; shake out excess. | | 4 | Mix first 6 ingredients in large bowl. | | 5 | Whisk eggs, oil, milk and buttermilk in medium bowl. | | 6 | Add egg mixture and corn to dry ingredients and stir just until combined. | | 7 | Pour batter into prepared pan. | | 8 | Bake 15 minutes. | | 9 | Reduce temperature to 325f and continu baking until tester inserted into center comes out clean, about 1 hour. | | 10 | Cool bread in pan on rack 30 minutes. | | 11 | Turn out bread onto rack. | | 12 | Serve warm or at room temperature. | | 13 | (can be prepared 1 day ahead. | | 14 | Cover tightly and store at room temperature). |
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