Corn Light Bread Recipes

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SOUTHERN CORN LIGHT BREAD RECIPE



Southern Corn Light Bread Recipe image

This corn light bread is a Tennessee cornbread made with more sugar and flour than the typical Southern cornbread. Serve it with barbecue or beans.

Provided by Diana Rattray

Categories     Side Dish     Bread

Time 1h

Yield 10

Number Of Ingredients 7

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)

Steps:

  • 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.

Nutrition Facts : Calories 256 kcal, Carbohydrate 40 g, Cholesterol 7 mg, Fiber 3 g, Protein 5 g, SaturatedFat 3 g, Sodium 366 mg, Fat 9 g, ServingSize 8 to 10 Servings, UnsaturatedFat 5 g

YEAST CORN BREAD LOAF



Yeast Corn Bread Loaf image

The golden brown crust, tender texture and mild cornmeal flavor make Yeast Corn Bread Loaf, from Fred Barnsdale of Pahokee, Florida, worth the effort. It's easy to slice, too.

Provided by Taste of Home

Time 55m

Yield 1 loaf (16 slices).

Number Of Ingredients 8

1 package (1/4 ounce) active dry yeast
1-1/4 cups warm water (110° to 115°), divided
1 cup yellow cornmeal
1/4 cup nonfat dry milk powder
3 tablespoons butter, softened
2 tablespoons sugar
1-1/2 teaspoons salt
2-1/4 to 2-3/4 cups all-purpose flour

Steps:

  • In a large bowl, dissolve yeast in 1/4 cup warm water. Add the cornmeal, milk powder, butter, sugar, salt, 1-1/4 cups flour and remaining water. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into a loaf. Place in a 9x5-in. loaf pan coated with cooking spray. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 35-40 minutes or until golden brown. Remove from pan to a wire rack to cool.

Nutrition Facts : Calories 129 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 254mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.

CORN LIGHT BREAD



Corn Light Bread image

Categories     Bread     Dessert     Side     Bake     Corn     Kosher

Yield makes 1 loaf

Number Of Ingredients 8

2 cups cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 large egg
1 1/2 cups buttermilk
1/3 cup vegetable oil

Steps:

  • HEAT the oven to 375°F. Grease a 9 x 5 x 3-inch loaf pan.
  • STIR the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl.
  • ADD the egg, buttermilk, and vegetable oil. Stir until well blended. The batter should be thick, but creamy and pourable. If the batter seems too thick, add a tablespoon or two of water.
  • POUR the batter into the loaf pan. Bake for 45 minutes, until golden brown.
  • COOL the bread for 5 to 10 minutes in the pan, then remove from the pan and cool on a wire rack. Store tightly wrapped in aluminum foil.
  • Note
  • You can substitute 2 cups self-rising cornmeal mix and 1 cup self-rising flour for the cornmeal, all-purpose flour, baking powder, and salt.

MOM'S SWEET BUTTERMILK CORN BREAD



Mom's Sweet Buttermilk Corn Bread image

This corn bread is a little on the sweet side. It's made with white cornmeal, but yellow works too. I learned to make it from my other mom (MIL). It is baked in a cast-iron skillet. Can be used to make stuffing or put leftovers in a cup with milk and put it in the fridge overnight for a comforting breakfast.

Provided by Nandabear

Categories     Bread     Quick Bread Recipes     Cornbread Recipes

Time 35m

Yield 10

Number Of Ingredients 9

¼ cup vegetable oil
2 cups white cornmeal
¾ cup all-purpose flour
⅓ cup white sugar
4 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Pour vegetable oil into a 10-inch cast-iron skillet and swirl oil to coat bottom and sides of skillet. Place skillet into preheated oven until very hot, 3 to 5 minutes. Remove skillet from oven.
  • Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a bowl. Beat eggs in a separate bowl and stir buttermilk into eggs. Pour half (2 tablespoons) of vegetable oil from the hot skillet into buttermilk mixture, retaining remaining oil in skillet, and beat until oil is incorporated. Mix buttermilk mixture into dry ingredients to make a smooth batter. Pour batter into skillet.
  • Bake in the oven until top is golden brown, 18 to 20 minutes. Cut cornbread into servings while in skillet; serve warm.

Nutrition Facts : Calories 231.4 calories, Carbohydrate 35.6 g, Cholesterol 39.2 mg, Fat 7.8 g, Fiber 2 g, Protein 5.8 g, SaturatedFat 1.6 g, Sodium 589.1 mg, Sugar 9.3 g

LIGHT CORNBREAD



Light Cornbread image

This is a very dense, moist and sweet bread, very beloved in the south. This recipe comes from Daisy King, owner of the now-closed Miss Daisy's Tearoom in Franklin, TN.

Provided by AngelaTN

Categories     Quick Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 7

2 cups cornmeal
3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon salt
3 tablespoons shortening, melted
2 cups buttermilk

Steps:

  • Preheat oven to 350.
  • Mix dry ingredients.
  • Add shortening and buttermilk and mix until blended. (It will be a very wet batter.).
  • Bake in greased loaf pan at 350 degrees for 1 hour or until baked through.

SALLI'S CORN LIGHT BREAD



Salli's Corn Light Bread image

Martha's friend Salli LaGrone thoroughly preheats the shortening-coated loaf pan to ensure a crisp, crunchy crust on this dense Southern bread.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 loaf

Number Of Ingredients 7

2 tablespoons vegetable shortening
3/4 cup sugar
1/2 cup all-purpose flour
2 cups white cornmeal
1/4 teaspoon salt
2 cups buttermilk
1 teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees. Place shortening in an 8 1/2-by-4 1/2-by-2 3/4-inch nonstick loaf pan. Transfer to oven until melted.
  • Sift together sugar, flour, cornmeal, and salt. Combine buttermilk and baking soda in a glass measuring cup, then stir into dry ingredients until combined. Add melted shortening from the loaf pan; stir to combine. Pour batter into the hot loaf pan, and bake until golden brown, 50 to 60 minutes. Transfer to a rack to cool before slicing.

PAULA DEEN'S " QUICK" CORN LIGHT BREAD - CORNBREAD



Paula Deen's

Make and share this Paula Deen's " Quick" Corn Light Bread - Cornbread recipe from Food.com.

Provided by CarolAT

Categories     Quick Breads

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 7

2 cups self-rising cornmeal mix
3/4 cup sugar
1/2 cup self-rising flour
1 (1/4 ounce) package active dry yeast
2 cups buttermilk
1/3 cup vegetable oil
1 large egg

Steps:

  • Preheat oven to 300°F; grease a 9x5-inch loaf pan.
  • In a medium bowl, combine cornmeal mix, sugar, flour, and yeast.
  • Stir in buttermilk, oil, and egg.
  • Pour batter into pan, and bake for 1 hour.
  • Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  • Paula Deen's Hint: If you can't find self-rising cornmeal mix, combine 3 tablespoons of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and enough cornmeal to fill one cup. This equals one cup of mix.

Nutrition Facts : Calories 318.6, Fat 11.4, SaturatedFat 1.9, Cholesterol 28.9, Sodium 553.1, Carbohydrate 49.3, Fiber 2.4, Sugar 21.7, Protein 6.5

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