Quick Corn Light Bread
A quick and easy light bread with a tender crumb and subtle corn flavor, perfect for breakfast or snacks. Its moist texture and slightly sweet taste make it suitable for family meals, tea time, or as a base for sandwiches. A versatile bread that pairs well with savory or sweet accompaniments.
Ingredients
Instructions
- Mix all dry ingredients: sifted plain meal, sifted plain flour, salt, soda, and baking powder.
- Add buttermilk, beaten egg, and melted shortening to the dry ingredients and mix until well combined.
- Pour the batter into a greased loaf pan sprinkled with meal.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your baking powder and soda are fresh. You can substitute the buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice for a similar tang. If you need a dairy-free option, use almond or oat milk with a bit of vinegar. This recipe can also be made gluten-free by using a gluten-free all-purpose flour blend.
Serving Suggestions
Serve Quick Corn Light Bread warm, sliced, and spread with butter or honey. It pairs beautifully with Holiday Deviled Eggs for a delightful brunch. Consider serving it alongside a fresh salad or as a side to soups and stews. This bread also makes a great base for sandwiches, enhancing any filling you choose.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap the bread tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in a toaster or oven until heated through. This bread is delicious served warm with butter.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Corn Light Bread contains roughly 436 calories, with 11g protein, 85g carbohydrates, and 6g fat. It is an excellent source of iron (30% of the Daily Value) and protein (23% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1184mg 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 milk instead of buttermilk?
Yes, you can substitute regular milk for buttermilk by adding 1 tablespoon of vinegar or lemon juice to a cup of milk. Let it sit for about 5 minutes before using it in the recipe to mimic the acidity of buttermilk.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean. If it has wet batter on it, continue baking for an additional 5-10 minutes, checking periodically. The top should be golden brown and feel firm to the touch.
Can I add ingredients like corn or cheese to this recipe?
Absolutely! You can fold in cooked corn kernels or shredded cheese into the batter before pouring it into the loaf pan. Just be mindful of the additional moisture these ingredients may add, which could slightly alter the baking time.
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).