Sweet Corn Light Bread

Southern Kitchen
Sweet Corn Light Bread

Serves: 8 to 10

Hands On Time: 15 minutes

Total Time: 1 hour and 15 minutes


1/4 cup vegetable shortening

2 cups cornmeal, plus more for sprinkling

1/2 cup all-purpose flour

1/2 cup sugar

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

2 cups buttermilk


Heat the oven to 350 degrees. Place the shortening in a loaf pan, and place the pan in the preheating oven to allow the shortening to melt and the pan to heat.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking soda and baking powder. Stir in the buttermilk until well-combined. Pour the melted shortening into the batter and stir to combine.

Sprinkle a little cornmeal across the bottom and sides of the hot loaf pan. Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted into the center comes out clean, 45 to 60 minutes. Let cool in the pan for about 5 minutes, and then carefully transfer to a wire rack to cool completely. Serve.

About the recipe

With 1/2 cup of sugar for 2 1/2 cups of dry ingredients, this corn light bread isn’t too-too sweet. Futher, some of this sugar gets balanced out from the tang of the buttermilk, resulting in a bread that will pair perfectly with a bowl of chili or a half-rack of ribs.

This recipe first appeared in Saving Southern Recipes.