Corn Light Bread ~ Southern Cornbread’s Kissin’ Cousin
You’ve heard of cornbread but how about light bread? “Light” bread, in my native South, is what many folks call “white” bread. I’d like to introduce you to another Southern bread, the kissin’ cousin to cornbread, Corn Light Bread. It’s a kissin’ cousin because it’s so sweet! And it is super simple to make.
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This bread has both white all-purpose flour and corn meal. It can be served hot, warm, or cold and is best with soups and stews but performs just as well with chicken salad in the summertime. It is a great alternative to bread pudding, corn pudding or even a holiday dressing or stuffing alternative.
Cover warm Corn Light Bread with butter and honey and call it dessert!
This recipe has been passed down from several generations in my family and is found in my first cookbook, From Katie’s Kitchen, Volume One. Check out how to own a copy of one or more of my family favorite recipe cookbooks RIGHT HERE.
Recently my friends at Lehman’s Store in Kidron, Ohio, introduced me to these USA Pans (that’s the company’s name). I am in love with these made in USA pans and the non-stick silicone coating. I don’t even have to grease the pans for this bread to slide right out. But, if you are using other pans that would require greasing, please do so.
Corn Light Bread
Ingredients
- 2 cups plain cornmeal, white or yellow, not cornbread mix
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ¾ cup sugar
- ½ cup all-purpose flour I use unbleached.
- 2 cups buttermilk or yogurt
- 3 tablespoons butter melted
Instructions
- Preheat oven to 350°F. Grease bread loaf pan. Combine dry ingredients in mixing bowl then add buttermilk (or yogurt) and butter. Stir well. Pour into bread pan. Bake 45 minutes or until inserted cake tester or toothpick returns clean. Allow to cool in pan about 3 minutes then gently turn onto cooling rack.
Notes