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Corn Light Bread

Corn Light Bread

Serves: 12

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2 cups self-rising cornmeal (cornmeal mix)
1 cup self-rising flour
1 cup water
1 tablespoon vegetable shortening or butter, melted, more for the pan
1 cup buttermilk
1 cup sorghum syrup
1 teaspoon baking soda


In a medium bowl, combine the cornmeal mix and flour. Add water and stir to combine. Add more water if needed, 1 tablespoon at a time, until the dough is smooth (It should be very stiff). Cover loosely with plastic wrap and let stand overnight at room temperature.

The next day, heat the oven to 300 degrees. Grease a loaf pan with melted shortening or butter. Set aside.

Remove the plastic wrap from the cornmeal mixture. Combine buttermilk, sorghum and baking soda in a large liquid measuring cup. Add the liquid ingredients to the cornmeal mixture. Stir until smooth. Stir in melted shortening or butter.

Transfer the batter to the prepared loaf pan. Bake until firm, 1 hour to 1 hour, 15 minutes. (If the top starts to become too dark, cover with aluminum foil.)

Remove to a rack to cool slightly. Run a knife around the outside of the loaf. Invert and serve warm.


Per slice (loaf makes 12 slices): 203 calories (percent of calories from fat, 9), 4 grams protein, 44 grams carbohydrates, 2 grams fiber, 2 grams fat (0.5 gram saturated), trace cholesterol, 515 milligrams sodium.

About the recipe

Many Southerners consider it heresy to add flour or sugar to corn bread and bake it in anything other than a cast-iron skillet.
Unless, that is, it goes by the name of "corn light bread," a near-forgotten variation on the classic that defies all those rules. Atlanta chef and cookbook author Virginia Willis tried it, and found it a deliciously different accompaniment to fresh vegetables, especially winter greens.

This recipe calls for dough to stand overnight at room temperature.