Reviews (2)
Add Rating & Review
25 Ratings
5 star values:
7
4 star values:
6
3 star values:
8
2 star values:
4
1 star values:
0
Martha Stewart Member
Rating: Unrated
10/15/2009
My family and I love this recipe! I serve it with a meal and the next day we toast the leftovers for breakfast!
Martha Stewart Member
Rating: Unrated
06/16/2009
I did not enjoy this recipe. The texture was too chewy, I dont know if it was because of the buttermilk but I have made corn bread before with regular milk and it tastes so much better.
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Salli’s Corn Light Bread
Recipe Summary
Yield: Makes 1 loaf
Ingredients
Ingredient Checklist
2 tablespoons vegetable shortening
3/4 cup sugar
1/2 cup all-purpose flour
2 cups white cornmeal
1/4 teaspoon salt
2 cups buttermilk
1 teaspoon baking soda
Gallery
Salli’s Corn Light Bread
Recipe Summary
Yield: Makes 1 loaf
Gallery
Salli’s Corn Light Bread
Salli’s Corn Light Bread
Salli’s Corn Light Bread
Recipe Summary
Yield: Makes 1 loaf
Recipe Summary
Yield: Makes 1 loaf
Yield: Makes 1 loaf
Makes 1 loaf
Ingredients
Ingredients
- 2 tablespoons vegetable shortening
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 2 cups white cornmeal
- 1/4 teaspoon salt
- 2 cups buttermilk
- 1 teaspoon baking soda
Directions
Preheat oven to 350 degrees. Place shortening in an 8 1/2-by-4 1/2-by-2 3/4-inch nonstick loaf pan. Transfer to oven until melted.
Sift together sugar, flour, cornmeal, and salt. Combine buttermilk and baking soda in a glass measuring cup, then stir into dry ingredients until combined. Add melted shortening from the loaf pan; stir to combine. Pour batter into the hot loaf pan, and bake until golden brown, 50 to 60 minutes. Transfer to a rack to cool before slicing.
Reviews (2)
Add Rating & Review
25 Ratings
5 star values:
7
4 star values:
6
3 star values:
8
2 star values:
4
1 star values:
0
Martha Stewart Member
Rating: Unrated
10/15/2009
My family and I love this recipe! I serve it with a meal and the next day we toast the leftovers for breakfast!
Martha Stewart Member
Rating: Unrated
06/16/2009
I did not enjoy this recipe. The texture was too chewy, I dont know if it was because of the buttermilk but I have made corn bread before with regular milk and it tastes so much better.
Reviews (2)
Add Rating & Review
25 Ratings
5 star values:
7
4 star values:
6
3 star values:
8
2 star values:
4
1 star values:
0
Add Rating & Review
25 Ratings
5 star values:
7
4 star values:
6
3 star values:
8
2 star values:
4
1 star values:
0
25 Ratings
5 star values:
7
4 star values:
6
3 star values:
8
2 star values:
4
1 star values:
0
25 Ratings
5 star values:
7
4 star values:
6
3 star values:
8
2 star values:
4
1 star values:
0
- 5 star values:
- 7
- 4 star values:
- 6
- 3 star values:
- 8
- 2 star values:
- 4
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
10/15/2009
My family and I love this recipe! I serve it with a meal and the next day we toast the leftovers for breakfast!
Martha Stewart Member
Rating: Unrated
06/16/2009
I did not enjoy this recipe. The texture was too chewy, I dont know if it was because of the buttermilk but I have made corn bread before with regular milk and it tastes so much better.
Martha Stewart Member
Rating: Unrated
10/15/2009
My family and I love this recipe! I serve it with a meal and the next day we toast the leftovers for breakfast!
Rating: Unrated
Rating: Unrated
06/16/2009
I did not enjoy this recipe. The texture was too chewy, I dont know if it was because of the buttermilk but I have made corn bread before with regular milk and it tastes so much better.
All Reviews for Salli’s Corn Light Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Salli’s Corn Light Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
