Printer FriendlyHomeNO CRUMBLE CORNMEAL BREAD Preheat oven to 400 F. Recipe requires one greased 9 x 12 inch cake pan. 1 cup margarine, softened to room temperature 2/3 cups white sugar 4 eggs 2 cups buttermilk 2 cups white flour 2 cups corn meal 1 teaspoon baking soda 1 teaspoon salt Cream together margarine and sugar until sugar has dissolved and mixture is smooth. Add eggs and stir until light and lemon colored. Sift dry ingredients together in a large bowl. Stir alternately ¼ of dry ingredients with ¼ of buttermilk into egg mixture. Keep alternating dry with wet until all ingredients are combined. Pour into pan and bake for 30 minutes or until the center of cake springs back when touched lightly. This recipe will not crumble. |
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