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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

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