Description
This Corn Light Bread recipe yields two light and fluffy loaves perfect for any meal. Made with self-rising cornmeal and buttermilk, it delivers a moist texture with a subtle sweetness. Quick to prepare and baked to golden perfection, this bread is ideal as a side or for sandwiches.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 2 cups self-rising cornmeal
- ½ cup sugar
- ½ tsp baking soda
Wet Ingredients
- 1 egg (beaten)
- â…“ cup oil (vegetable or canola)
- 2 cups buttermilk
Instructions
- Preheat Oven and Prepare Pans: Lightly spray two loaf pans with cooking spray. Place them in a cold oven and then turn the oven on to preheat at 350ºF. This helps warm the pans gradually for even cooking.
- Mix Ingredients: In a large bowl, combine all the dry ingredients with the wet ingredients (beaten egg, oil, and buttermilk). Stir together until just combined to avoid overmixing, which keeps the bread light.
- Divide Batter: Remove the heated loaf pans from the oven carefully. Pour the batter evenly between the two pans, filling each about halfway to allow room for rising during baking.
- Bake the Bread: Place the pans in the oven and bake for 45 to 50 minutes. The bread should be golden brown and a toothpick inserted into the center should come out clean.
- Cool the Bread: Take the pans out of the oven and let them sit for 10 minutes. Then remove the loaves from the pans and transfer to a wire rack to cool completely before slicing or serving.
Notes
- Using self-rising cornmeal eliminates the need for extra leavening agents except for the baking soda.
- Buttermilk adds moisture and a slight tang, enhancing the bread’s flavor and texture.
- Lightly beating the egg helps incorporate it smoothly into the batter.
- Allow the bread to cool completely for easier slicing and better texture.
- These loaves freeze well; wrap tightly and store for up to 3 months.
