"The belly rules the mind."--Spanish Proverb

Corn Light Bread Recipe

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This recipe for Corn Light Bread, by , is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline Phillips
Added: Monday, December 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 cups self-rising cornmeal
cup self-rising flour
cup sugar
tsp. salt
1 beaten egg
2 cups buttermilk
1/4 cup cooking oil

Directions:
Directions:
Mix all ingredients together and place in a greased loaf pan. Let set for 10 minutes. Bake at 325 for 1 hour. Cool for about 15 minutes.

Personal Notes:
Personal Notes:
This is a different type of cornbread than you might be used to. The texture is more dense, and it's a little bit sweet.

 

 

 

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