Corn light bread is a middle Tennessee specialty that is typically served with barbecue. From the name, you might assume it is lower in calories or fat than other cornbreads, but it isn't. The bread is more cake-like, and it is sweeter and lighter in texture than everyday unsweetened Southern cornbread. It's made with generous amounts of sugar and flour along with the cornmeal, and it is often baked in a loaf pan. There are some versions made with the addition of yeast, and it may also be baked in a hot cast iron skillet.
This version is a basic recipe baked in a loaf pan with no eggs and less sugar than most. Yellow cornmeal was used in the pictured cornbread, but you may substitute with white cornmeal if you prefer.
- 2 cups cornmeal (yellow or white)
- 1 cup all-purpose flour (4 1/2 ounces)
- 1/2 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 4 tablespoons shortening or lard (melted)
- Heat the oven to 350 F.
- Grease a 9-by-5-by-3-inch loaf pan with shortening or bacon drippings.
- In a mixing bowl combine the cornmeal, flour, sugar, soda, and salt. Blend well with a whisk or spoon.
- Stir the buttermilk and melted shortening into the dry ingredients. Blend well.
- Spoon the batter into the prepared loaf pan.
- Bake for 40 to 50 minutes, or until lightly browned.
- Cool it in the pan on a rack for 5 minutes before removing the bread from the pan.
|Nutritional Guidelines (per serving)|
|Total Fat||9 g|
|Saturated Fat||3 g|
|Unsaturated Fat||4 g|
|Dietary Fiber||3 g|