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Corn Light Bread

Corn Light Bread

Rating: Unrated

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

By Bonnie Jarrell, Ashland City, Tennessee

Recipe by Southern Living November 2000

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Recipe Summary

Yield:

1 (9-inch) loaf

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Ingredients

Ingredient Checklist

2 cups plus 1 tablespoon self-rising cornmeal, divided
1 cup self-rising flour
⅓ cup sugar
¼ teaspoon baking soda
2 cups buttermilk
½ cup butter or margarine, melted
1 large egg, lightly beaten

Directions

Instructions Checklist

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

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Step 2
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.
Step 3
Bake at 400° for 40 minutes or until lightly browned. Cool in pan on a wire rack 10 minutes.

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Corn Light Bread

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