Under the Apron Strings: Corn Light Bread
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.