Light Corn Bread
Light and flavorful corn bread with a tender crumb, perfect for breakfast or alongside hearty meals. Suitable for casual gatherings and family dinners.
Ingredients
Instructions
- Combine cornmeal, flour, sugar, and salt in a bowl.
- In a separate bowl, lightly beat the buttermilk and eggs.
- Beat in the baking soda, then add the melted vegetable shortening.
- Pour the egg mixture into the dry ingredients and blend lightly but thoroughly.
- Divide the batter evenly between two greased 9 x 5 inch loaf pans.
- Bake at 400°F (200°C) for 20 to 30 minutes or until a tester inserted in the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using a combination of whole wheat flour and all-purpose flour. If you don't have buttermilk, you can make a substitute by mixing milk with vinegar or lemon juice. Ensure the vegetable shortening is fully melted to avoid clumps in the batter. This recipe can easily be adapted by adding ingredients like corn kernels or jalapeños for extra flavor.
Serving Suggestions
This light corn bread pairs beautifully with hearty soups or stews, making it a great side for dishes like Nelma'S Macaroni And Cheese. For a sweet touch, serve it with honey or butter. You can also enjoy it as a breakfast option alongside fresh fruit or yogurt. Consider slicing it and toasting it for added texture and flavor.
Storage & Reheating
To store leftovers, wrap the corn bread tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to a week. To reheat, wrap the bread in foil and warm it in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Light Corn Bread contains roughly 555 calories, with 13g protein, 86g carbohydrates, and 17g fat. It is an excellent source of protein (27% of the Daily Value) and iron (25% of the Daily Value), and a good source of dietary fiber and vitamin C. Note that it is relatively high in sodium, at 1163mg per serving (51% 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 regular cornmeal instead of self-rising cornmeal?
Yes, you can use regular cornmeal, but you'll need to add baking powder and salt to achieve the same rise. For every cup of cornmeal, add 1 teaspoon of baking powder and 1/4 teaspoon of salt.
What can I substitute for buttermilk?
If you don't have buttermilk, you can substitute it with regular milk by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 5-10 minutes until it thickens slightly.
How can I make this recipe gluten-free?
To make this corn bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Be sure to check that the cornmeal is also certified gluten-free to avoid any cross-contamination.
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).