Southern Corn Bread

Makes 2 loaves

4 cups all-purpose flour

1-1 / 2 cups yellow cornmeal

1 / 3 cup sugar

2 envelopes FLEISCHMANN’S RapidRise Yeast

2 teaspoons salt

1 cup milk

1 / 2 cup water

1 / 2 cup butter or margarine

2 large eggs

1 cup whole kernel sweet corn, drained

Directions
In large bowl, combine 1 cup flour, cornmeal, sugar, undissolved yeast, and salt. Heat milk, water, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1 cup flour; beat 2 minutes at high speed of electric mixer. Stir in corn and remaining flour to make soft batter. Turn batter into 2 greased 8- 1 / 2 x

4-1 / 2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375oF for 30 to 35 minutes or until done. Serve warm.

Nutrition Information
Per Serving:
Serving size : 1/24 of recipe
Calories : 180; Total fat : 4.5 g; Saturated fat : 2.5 g;
Cholesterol : 30 mg; Sodium : 270 mg; Carbohydrates : 29 g; Dietary fiber : 1 g; Protein : 4 g