As the boys grew up, most Saturday mornings were spent at the baseball and soccer fields, but by the afternoon, we headed to Franklin, Tennessee to shop, or go see a movie and eat a good old fashion barbecue plate of country ribs, slaw, baked beans and corn light bread.
Corn light bread is a specialty corn bread baked in a loaf pan. After I had my first bite, I had to pour over old recipe books so I could begin making my own. Make no mistake, this bread is not low calorie just because it is referred to as ‘light’. It has a sweet flavor more like cake. Use it to sop up the barbecue sauce served with ribs, brisket or pulled pork.
1 egg, beaten
2 cups self-rising cornmeal
1/2 cup all purpose flour
1 cup sugar
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
2 tablespoons cooking oil
Preheat oven to 350 degrees.
Mix all ingredients and pour into hot greased loaf pan.
Bake for 1 hour until brown.
The top of the loaf will be flat.
Occasionally I also bake for 40 to 45 minutes in 4 small stoneware loaf pans.
Wait 10 minutes and turn out on wire rack.