Granny'S Corn Light Bread
Granny's Corn Light Bread is a moist, slightly sweet bread with a crunchy crust, perfect for breakfast or snack, suited for those who enjoy traditional homemade baked goods.
Ingredients
Instructions
- Heat vegetable shortening in an oblong or square baking pan that the bread will be baked in.
- Pour buttermilk into a mixing bowl; add meal.
- Sift flour, soda, and salt into the mixture; add sugar.
- Stir well to combine.
- Pour about half of the hot shortening into the batter; continue stirring until well mixed.
- Pour batter into the heated pan.
- Bake at 350° to 375° for forty-five minutes or until a toothpick inserted comes out clean.
Tips & Substitutions
For a lighter texture, consider substituting half of the plain flour with whole wheat flour. If you're out of buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Make sure to stir the batter gently to avoid overmixing, which can lead to a dense bread. For added flavor, try mixing in some herbs or spices into the batter.
Serving Suggestions
This corn light bread is delicious served warm with butter or honey. It pairs beautifully with hearty soups or stews, making it a great side for dishes like chili or vegetable soup. For a unique twist, serve it alongside a fresh salad or as part of a breakfast spread with Uncle Frank's Homemade Ice Cream for dessert.
Storage & Reheating
Store any leftover corn light bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 2 months. To reheat, simply thaw and warm in the oven at 350°F for about 10-15 minutes, or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Granny'S Corn Light Bread contains roughly 604 calories, with 15g protein, 108g carbohydrates, and 15g fat. It is an excellent source of iron (44% of the Daily Value), vitamin C (40% of the Daily Value), and protein (29% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 2494mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use all-purpose flour instead of plain flour?
Yes, you can use all-purpose flour as a substitute for plain flour in this recipe. The texture may be slightly different, but it will still yield a delicious bread. Just ensure you measure accurately to maintain the right consistency.
What can I do if my bread comes out too dense?
If your corn light bread turns out too dense, it might be due to overmixing the batter or using too much meal. Next time, try mixing just until combined and consider reducing the meal slightly. Additionally, ensure your baking soda is fresh, as this helps the bread rise.
Is there a gluten-free option for this recipe?
Yes, for a gluten-free version, substitute the plain flour with a gluten-free all-purpose blend. Make sure it contains xanthan gum, which helps mimic the texture of traditional flour. You may need to adjust the liquid slightly, so start with a little less buttermilk and add more if necessary.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).