Tennessee Light Corn Bread
Tennessee Light Corn Bread offers a tender, slightly sweet, and moist texture with a golden crust, perfect for breakfast or as a side for hearty Southern meals.
Ingredients
Instructions
- Mix corn meal, flour, salt, and sugar in a bowl.
- Add melted butter and buttermilk to the mixture and stir until combined.
- Grease and flour two loaf pans measuring approximately 9 5/8 x 5 1/2 x 2 3/4 inches.
- Pour the batter into the prepared loaf pans and smooth the top.
- Bake in a preheated oven at 450°F for 10 minutes.
- Reduce the oven temperature to 375°F and bake for an additional 40 minutes, until golden brown.
- Allow the bread to cool before slicing.
- Serve toasted with butter.
- The bread can be sliced, wrapped, and frozen for later use.
- Alternatively, bake in a greased and floured tube pan at 350°F for one hour.
Tips & Substitutions
For a richer flavor, consider substituting half of the buttermilk with sour cream or yogurt. If you're out of self-rising flour, you can make your own by combining all-purpose flour with baking powder and salt. Make sure to stir the batter gently to avoid overmixing, which can lead to a dense texture. This cornbread pairs beautifully with 3 Chocolate Clusters for dessert.
Serving Suggestions
Serve this cornbread warm, toasted with butter, as a delightful side to soups or chili. It's also delicious alongside breakfast dishes, such as scrambled eggs or bacon. For a special occasion, consider pairing it with 2 Layer Raspberry Salad Or Dessert for a refreshing contrast. A drizzle of honey or maple syrup can elevate the flavors even more.
Storage & Reheating
To store leftovers, wrap the cooled cornbread tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be kept at room temperature for up to two days. For longer storage, freeze slices in a freezer bag for up to three months. Reheat in the oven at 350°F for about 10-15 minutes or microwave individual slices for a quick warm-up.
Nutrition & Diet Analysis (per serving)
Each serving of Tennessee Light Corn Bread contains roughly 158 calories, with 4g protein, 27g carbohydrates, and 5g fat. It is an excellent source of iron (32% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 832mg per serving (36% 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; however, you'll need to add baking powder and salt to mimic the self-rising properties. For every cup of cornmeal, add 1 tablespoon of baking powder and 1/2 teaspoon of salt to ensure the bread rises appropriately.
What can I do if my cornbread is too dry?
If your cornbread turns out dry, you can add a bit more buttermilk or melted butter to the batter next time. Additionally, ensure that you don't overbake it, as this can lead to dryness. If you have leftovers, try toasting them lightly with some butter to revive moisture.
Is it possible to make this cornbread without sugar?
Absolutely! You can reduce or omit the sugar for a less sweet version. If you prefer a hint of sweetness, consider using unsweetened applesauce or mashed bananas as a substitute. This will also add moisture and a different flavor profile to the cornbread.
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).