Corn Light Bread


Unlike the typical crusty cornbread, this bread has a cakelike texture.


1 (9-inch) loaf

Recipe from

Southern Living


2 cups plus 1 tablespoon self-rising cornmeal, divided
1 cup self-rising flour
1/3 cup sugar
1/4 teaspoon baking soda
2 cups buttermilk
1/2 cup butter or margarine, melted
1 large egg, lightly beaten


Grease a 9- x 5-inch loafpan, and sprinkle pan lightly with 1 tablespoon cornmeal.

Combine 2 cups cornmeal and next 3 ingredients in a large bowl; add remaining ingredients, stirring until blended. Pour batter into prepared pan, and let stand 10 minutes.

Bake at 400° for 40 minutes or until lightly browned. Cool in pan on a wire rack 10 minutes.

Bonnie Jarrell, Ashland City, Tennessee,

Southern Living

November 2000
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