Corn Lightbread
Experience the perfect blend of rustic charm and sweet simplicity with this Corn Lightbread recipe, a Southern-inspired gem that combines the hearty texture of cornmeal with the tender crumb of a quick bread. Featuring a harmonious balance of buttermilk’s tangy richness, a touch of sugar for subtle sweetness, and golden butter for depth of flavor, this loaf is as versatile as it is delicious. Prepared in just 15 minutes and baked to perfection with a golden crust, Corn Lightbread is an effortless crowd-pleaser ideal for breakfast, snacks, or as a complementary side to savory dishes like chili or barbecue. Whether you enjoy it warm with a pat of butter or drizzled with honey, this one-pan wonder will become an instant favorite.
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Recipe Information
Ingredients
- 2 cups Cornmeal (fine or medium grind)
- 1 cup All-purpose flour
- 0.75 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Buttermilk
- 4 tablespoons Unsalted butter, melted and cooled
- 2 Eggs
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Use a whisk to mix thoroughly, ensuring the dry ingredients are evenly distributed.
In a separate medium-sized bowl, whisk together the buttermilk, melted butter, and eggs until well combined.
Pour the wet ingredients into the bowl of dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if a few small lumps remain.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Place the pan in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the pan from the oven and allow the loaf to cool for 10–15 minutes in the pan before transferring it to a wire rack to cool completely.
Slice and serve warm or at room temperature. Corn Lightbread pairs beautifully with a pat of butter, honey, or alongside savory dishes like chili or barbecue.
Nutrition Facts
Calories |
2689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.2 g | 100% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 536 mg | 179% | |
| Sodium | 3705 mg | 161% | |
| Total Carbohydrate | 457.1 g | 166% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 170.0 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 520 mg | 40% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1114 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
