Lemon Cornbread Loaf Food

LEMON CORNBREAD LOAF

Steps:

• Grease a 9" x 5" loaf pan. Dust with 1 tablespoon of cornmeal and 1 tablespoon of flour. Set aside.
• Preheat the oven to 375 degrees.
• In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.
• Place lemon juice in a measuring cup. Add enough milk to make 1 cup of liquid. Let sit for 2 minutes, until the milk sours.
• In a small measuring bowl, whisk egg, oil, lemon zest and the sour milk.
• Add the wet ingredients to the dry ingredients and stir until well mixed.
• Pour the batter into the loaf pan.
• Bake for 20 to 23 minutes OR until the toothpick inserted in few places in the bread comes out clean.
• Cool completely in the pan, remove and serve.

LEMON BREAD

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, lemon zest and juice. Combine flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition. , Pour into a greased 8x4-in. loaf pan. Bake until a toothpick inserted in the center comes out clean, 40-45 minutes. Cool in pan 15 minutes before removing to a wire rack. Combine glaze ingredients; immediately drizzle over bread. Serve warm.

CORNBREAD LOAF

Steps:

• Preheat oven to 350-degrees F.
• Spray 9 x 5-inch loaf pan with cooking spray and dust with corn meal.
• Mix first six ingredients (flour- salt) in large bowl.
• Mix eggs, melted margarine/oil, milk in small bowl.
• Add egg mixture and corn to dry ingredients.
• Stir until combined.
• Pour batter into pan.
• Bake for 1 hour.

CORNBREAD LOAF

Steps:

• Preheat oven to 425°. In a bowl, combine the cornmeal, flour, sugar, baking powder and salt. In another bowl, blend egg, milk and shortening; stir into dry ingredients. Pour into a greased 8x4-in. loaf pan. Bake at 425° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from the pan and serve warm.

LEMON LOAF

Steps:

• mix dry ingredients from the pudding and the cake mix.
• make a hole in the center and add the eggs oil and water.
• beat for 10 min at medium speed.
• pour batter into 2 greased loaf pans.
• bake in a 350 degree oven for 1 hour,or a little less
• mix together sugar and lemon.
• spoon over hot loafs while they are still in the oven,then remove.

LEMON LOAF

Steps:

• Mix together the flour,sugar,baking powder,salt and lemon rind in a large bowl.
• Add in milk, slightly beaten egg and margarine and mix.
• Add 2 or 3 drops of lemon juice and mix.
• Pour into prepared loaf pan and bake in preheated oven at 375 for 30-35 minutes.
• Simmer glaze in saucepan for a few minutes to dissolve sugar.
• While loaf is still warm put on dish and poke some holes on top with toothpick. Pour glaze over loaf and enjoy.

OLD-FASHIONED LEMON BREAD

Steps:

• Grease and flour-dust a 4 1/2 by 8 1/2-inch loaf pan; preheat oven to 350°.
• In a large bowl, stir together flour, sugar, baking powder, and salt; in a small bowl, beat eggs with milk, oil and lemon peel.
• Add egg mixture to flour mixture; stir just until blended and spread batter in prepared loaf pan.
• Bake until a wooden pick inserted in the center comes out clean, about 45-50 minutes; meanwhile, prepare lemon glaze.
• Using a long wooden skewer, poke numerous holes in hot bread, piercing all the way to the bottom.
• Slowly drizzle hot glaze over bread; let cool in pan on a wire rack for 15 minutes then remove from pan and let cool completely on rack.
• Lemon Glaze: In a small pan, combine lemon juice and sugar; stir over medium heat until sugar is dissolved.