WITN - Chef Walter - Recipes

Quick Corn Light Bread Thursday, February 14, 2008

Ingredients

1 1/2 cups self rising corn meal mix
3/4 cup sugar, divided
1 1/2 cups buttermilk
1/4 cup warm water
1 pkg quick acting yeast
3 TBSP butter, melted

Directions

Dissolve yeast in warm water and sprinkle in about 1 TBSP sugar. Allow to stand 5 minutes. The yeast should start to bubble. Mix the corn meal mix with the remaining sugar. Stir in buttermilk, yeast mixture and melted butter. Stir to mix thoroughly. Grease and flour a 9x5 inch loaf pan. Add batter. Bake in a 350 deg oven about 1 hour or until brown and will spring back when pressed lightly. Allow to cool in pan about 10 minutes before your turn out and serve immediately.

Any leftover bread is nice, sliced and toasted with butter and jelly.
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