This cornbread loaf is the perfect accompaniment to your favorite stew, ham and beans, soup, or fried fish!
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
Mix cornmeal, buttermilk, flour, sugar, vegetable oil, salt, and baking soda in a bowl until thoroughly combined. Pour batter into prepared loaf pan.
Bake in the preheated oven until top is golden brown and a toothpick inserted into the center of the loaf comes out clean or with moist crumbs, about 1 hour.
Per Serving: 234 calories; protein 4.1g; carbohydrates 44.8g; fat 4.3g; cholesterol 1.6mg; sodium 343.4mg.
The quality of the flour can make a real difference to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.
To made this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A dough’s first rising can be done in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then clear it off the next day.