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Savory Corn Light Bread

Savory Corn Light Bread

Serves: 8 to 10

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1/4 cup warm water
1 teaspoon active dry yeast
1 teaspoon sugar
1 cup self-rising white cornbread mix, such as Martha White or White Lily
1 cup all-purpose flour
1 cup milk
2 large eggs


Heat the oven to 425 degrees. Grease a 9- by 5-inch loaf pan with nonstick oil spray. Line the pan with parchment paper.

In a small measuring cup, stir together the water, yeast and sugar.

In a medium bowl, whisk together the cornbread mix and flour. In a large measuring cup, whisk together the milk and eggs. Whisk in the yeast mixture.

Pour the milk mixture into the flour mixture and stir until well-blended. Transfer to the prepared loaf pan and bake until golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool in the pan for about 5 minutes, and then carefully transfer to a wire rack to cool completely. Serve.

Photo: Kate Williams

About the recipe

This recipe for corn light bread is likely fairly similar to the oldest recipes for the stuff. Early versions of corn light bread contained yeast, in addition to cornmeal, flour and, often, commercial leaveners. These breads also usually contain less sugar than what you'd find in most restaurants and barbecue joints today, and are more akin to sliceable sandwich bread. This version is is fairly light, with a spongy crumb and a subtle sweetness from the corn. And with its fat coming from only a couple eggs and a cup of milk, it is actually fairly "light" from a health perspective. Of course, we found the bread far more delicious once sliced, toasted and slathered with butter, but to each her own.

This recipe was adapted from a bread developed by journalist and forestry writer Claude Crowley, and it also appeared in Saving Southern Recipes.