Egg-free corn lightbread
Seriously. I use an eight-quart Tupperware model for mixing, and that's just about right. It's not that there are a lot of ingredients, but it takes a lot of room to mix.
And it won't fit in a tiny Bundt pan either. I've always baked it in 10-inch tube pan.
This recipe really isn't much like cornbread, except for the presence of the corn meal. It's more like corn pone in pound-cake form. Topped with a heap of jam, it makes a better breakfast food than dinner accompaniment.
All the negativity aside, today's chilly weather is inspiring me to dig out the giant Tupperware and make a batch. Big Guy won't touch it, but that means more for me.
- 3 c. corn meal
- 3/4 c. sugar
- 1 tsp. soda
- 1/2 c. melted shortening or butter
- 3 c. buttermilk
- 1 c. flour
- 1 tsp. salt
- 1 tsp. baking powder.
Combine all and mix with a canoe paddle. Kidding! An oar might work well, though.
Spoon into well-greased tube pan and let stand 10 minutes. Bake one hour at 350 degrees. Cool five minutes before removing from pan.
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Copyright 2009 Debra Legg. All rights reserved.