There’s something incredibly comforting about baking bread at home, especially when it’s as easy and delicious as this Corn Light Bread recipe. This bread, with its golden crust and soft, fluffy interior, has been a staple in my kitchen for years. Originating from Southern American cuisine, Corn Light Bread is a perfect example of how simple ingredients can come together to create something truly satisfying. The combination of cornmeal and buttermilk gives this bread a unique, slightly sweet flavor that’s tough to resist. Not only is this bread incredibly versatile, serving as a perfect accompaniment to any meal, but it’s also a great way to introduce home baking to beginners. I’ve always loved how this recipe allows for a certain amount of creativity and flexibility. Feel free to experiment with the amount of sugar or the type of lard you use to suit your taste. Remember, the key to a great Corn Light Bread is to bake it at the right temperature and to let it cool before serving. Trust me; your patience will be rewarded with a loaf of bread that’s worth every bite.
Ingredients
- 2 c. self-rising meal
- 1/2 c. plain flour
- 3/4 c. sugar
- 1 tsp. salt
- 1/2 tsp. baking powder
- 1/2 tsp. soda
- 2 c. buttermilk
- 1 Tbsp. lard
Baking Instructions
- Mix ingredients and pour into a regular size loaf pan. Bake at 350° for 1 hour.
- Let cool before serving.
Calorie: 250
Total cooking time: 1 hour 20 minutes
Difficulty level: Easy
The Great Corn Light Bread Expedition
Now, I know what you’re thinking. What on earth is Corn Light Bread? Well, my friends, it’s a delightful, old-fashioned, cornbread recipe that my grandmother used to make. So, sit back, relax and let’s get this bread… literally.
The Gathering of Ingredients
First things first. You can’t bake a loaf of bread without the right ingredients. This recipe calls for some common pantry staples and some not-so-common ones. 2 cups of self-rising meal, 1/2 cup of plain flour, 3/4 cup of sugar, 1 teaspoon of salt, 1/2 teaspoon of baking powder, 1/2 teaspoon of soda, 2 cups of buttermilk, and 1 tablespoon of lard. Yep, you read that right, lard. Nothing says “grandma’s recipe” quite like a good old dollop of lard.
The Mixing Melodrama
Now, the mixing part. This is where things get a bit messy, or if you’re me, a lot messy. I mean, who can resist the urge to go full ’80s rockstar and do a flour toss into the mix? Certainly not me. But, alas, I digress. The mixing is simple enough. Add all your ingredients into a bowl and give it a good stir. The key is to make sure everything is well combined, especially that sneaky baking powder and soda. They have a habit of hiding in the corners of the bowl only to surprise you with a crunch in the final product.
The Loaf Pan Tango
Pouring the mix into the loaf pan is the next step. It’s like a dance, a tango if you will. You, the baker, leading your partner, the batter, into the pan. One wrong step and you’ll be doing the cha-cha slide across your kitchen floor thanks to the buttermilk. And let’s not even talk about the lard. That stuff is like trying to wrangle a slippery pig at a county fair.
The Oven Ordeal
Next, the baking. Set your oven to a cozy 350° and pop your pan in for an hour. This is the perfect time to clean up the mess you’ve undoubtedly made. Or, if you’re like me, it’s the perfect time to sit down with a cup of tea and scroll through social media while pretending the mess doesn’t exist.
The Cool Down Comedy
Once your Corn Light Bread is golden and delicious, it’s time for the hardest part – the cooling. I know, I know, who wants to wait for bread to cool? But trust me, you’ll thank me later. Nobody likes a burnt tongue, especially when there’s sugar involved.
The Final Act
And there you have it, my friends. A loaf of grandma’s Corn Light Bread, made with love, lard, and a healthy dose of humor. Now, as I sit here, savoring the fruits of my labor, I can’t help but chuckle at the spectacle that was this baking endeavor. But hey, at least I didn’t set off the smoke alarm this time. Now, who’s up for seconds?
