Prep 10 mins
Cook 1 hr
This is a Paula Deen recipe for an updated "light" version for corn bread.
- 2 cups self-rising cornmeal mix
- 3⁄4 cup sugar
- 1⁄2 cup self-rising flour
- 1 (1/4 ounce) package active dry yeast
- 2 cups buttermilk
- 1⁄3 cup vegetable oil
- 1 large egg
- Preheat oven to 300°F; grease a 9x5-inch loaf pan.
- In a medium bowl, combine cornmeal mix, sugar, flour, and yeast.
- Stir in buttermilk, oil, and egg.
- Pour batter into pan, and bake for 1 hour.
- Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
- Paula Deen's Hint: If you can't find self-rising cornmeal mix, combine 3 tablespoons of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and enough cornmeal to fill one cup. This equals one cup of mix.
Made this to take to a pig roast. The recipe had some issues -- it was still a little doughy after an hour in a 350F gas oven with convection, and even an additional 8 minutes didn't completely bake it to a dry, fluffy consistency. It may have been my cornmeal (terrible cornmeal from Whole Foods), Also, I used just 1/2 cup sugar and subbed 2 tablespoons sorghum for a more rustic taste. Or maybe it's supposed to be really moist. Personally, I prefer cornbread hot, salty and greasy, but people mostly seemed to enjoy it with smoked pulled pork.