Sweet Heat Light Bread
A lighter take to a sweet corn bread.
Sweet Heat Light Bread
Chef Mack
Rated 5.0 stars by 1 users
Category
Southern
Cuisine
Soul Food
Author:
Chef Mack
Servings
12 - 14
Prep Time
15 minutes
Cook Time
40 minutes
A lighter take to a southern staple. This Sweet Corn Light Bread gives a sweet heat with every bite.
Ingredients
-
1 cup of vegetable shortening (Melted)
-
5 cups of Self-rising Cornmeal (keep roughly 1 cup extra on the side)
-
1 cup of All-purpose flour
-
1 ½ cups of sugar
-
1 teaspoon of salt
-
4 cups of Buttermilk
-
½ cup or more Redeemer
Directions
Heat the oven to 350 degrees. Place the muffin pan in the preheating oven to allow the pan to heat.
In a large bowl, whisk together the cornmeal, flour, sugar, & salt.
Without over-mixing, Stir in the buttermilk with hand until well combined.
Pour the melted shortening into the batter and stir with hand to combine.
Take pan out of the oven, dust the pan lightly with the extra cornmeal. Pour the batter into the muffin pan just enough to show a lip in the pan above the batter.
Bake in oven until golden brown and a toothpick inserted into the center comes out clean (be sure to check several muffins), roughly 20 minutes.
Once finished, take pan out of oven and let cool for 5 minutes. Take a butter knife to gently break to muffins loose. Remove and place on a wire rack to cool completely. Serve.
Recipe Note
The batter may turn out slightly runny, do not worry, just sprinkle some extra cornmeal until it gets to a desired batter shape.