Search
by Ingredient

Corn Lightbread

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by lilchywolf

Southern corn lightbread made with cornmeal, buttermilk, and a touch of sugar. A dense, slightly sweet cornbread loaf baked in a loaf pan, just like they make it down South.

YIELD

1 loaf

PREP

15 min

COOK

40 min

READY

1 hrs

Corn lightbread is an old Southern tradition that most people outside Appalachia and the Deep South have never heard of. It’s not cornbread and it’s not regular bread. It’s somewhere in between: a dense, slightly sweet cornmeal loaf with a tight crumb and a golden crust.

The name is misleading. “Light” doesn’t mean airy. It refers to the lighter color and sweeter flavor compared to traditional Southern cornbread, which is typically made without sugar. This version uses a generous amount of sugar and buttermilk for a bread that’s almost cake-like.

Buttermilk reacting with baking soda gives the bread its rise. No yeast, no eggs, no fuss. The 10-minute rest before baking lets the baking soda start working so the loaf rises more evenly in the oven.

Bacon drippings instead of vegetable oil is the traditional choice if you want that old-time smoky, savory note running through the sweet bread.

Kitchen Tips

  • Don’t overmix the batter. Stir just until the dry ingredients are moistened. Overworking develops gluten and makes the bread tough.
  • The 10-minute rest before baking is important. Don’t skip it.
  • Cool in the pan for 5 minutes before turning out. The bread is fragile when hot and will crumble if unmolded too soon.
  • Slice thin. This bread is dense and rich, so thin slices are more satisfying than thick chunks.

Variations

  • Use bacon drippings instead of oil for a smokier, more traditional flavor.
  • Add a handful of cracklings (fried pork skin pieces) to the batter for a classic Appalachian version.
  • Serve toasted with butter and honey for breakfast.

Ingredients

2 473
CUPS ML CORNMEAL
1 237
½ 118
CUP ML SUGAR
1 5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
2 473
CUPS ML BUTTERMILK
or sour milk
3 45
TABLESPOONS ML VEGETABLE OIL
or bacon drippings

Directions

Combine dry ingredients; blend in milk and oil.

Spoon into lightly greased 9×5 inch loaf pan.

Let stand 10 minutes.

Bake at 375℉ (190℃). for 35 to 40 minutes let cool 5 minutes before removing from pan.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 252g (8.9 oz)
Amount per Serving
Calories 566 21% from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 877mg 37%
Total Carbohydrate 34g 34%
Dietary Fiber 5g 21%
Sugars g
Protein 24g
Vitamin A 3% Vitamin C 2%
Calcium 15% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, High Fiber
 

Email this recipe