Best Corn Light Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PAULA DEEN'S " QUICK" CORN LIGHT BREAD - CORNBREAD



Paula Deen's

Make and share this Paula Deen's " Quick" Corn Light Bread - Cornbread recipe from Food.com.

Provided by CarolAT

Categories     Quick Breads

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 7

2 cups self-rising cornmeal mix
3/4 cup sugar
1/2 cup self-rising flour
1 (1/4 ounce) package active dry yeast
2 cups buttermilk
1/3 cup vegetable oil
1 large egg

Steps:

  • Preheat oven to 300°F; grease a 9x5-inch loaf pan.
  • In a medium bowl, combine cornmeal mix, sugar, flour, and yeast.
  • Stir in buttermilk, oil, and egg.
  • Pour batter into pan, and bake for 1 hour.
  • Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
  • Paula Deen's Hint: If you can't find self-rising cornmeal mix, combine 3 tablespoons of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and enough cornmeal to fill one cup. This equals one cup of mix.

Nutrition Facts : Calories 318.6, Fat 11.4, SaturatedFat 1.9, Cholesterol 28.9, Sodium 553.1, Carbohydrate 49.3, Fiber 2.4, Sugar 21.7, Protein 6.5

SALLI'S CORN LIGHT BREAD



Salli's Corn Light Bread image

Martha's friend Salli LaGrone thoroughly preheats the shortening-coated loaf pan to ensure a crisp, crunchy crust on this dense Southern bread.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes 1 loaf

Number Of Ingredients 7

2 tablespoons vegetable shortening
3/4 cup sugar
1/2 cup all-purpose flour
2 cups white cornmeal
1/4 teaspoon salt
2 cups buttermilk
1 teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees. Place shortening in an 8 1/2-by-4 1/2-by-2 3/4-inch nonstick loaf pan. Transfer to oven until melted.
  • Sift together sugar, flour, cornmeal, and salt. Combine buttermilk and baking soda in a glass measuring cup, then stir into dry ingredients until combined. Add melted shortening from the loaf pan; stir to combine. Pour batter into the hot loaf pan, and bake until golden brown, 50 to 60 minutes. Transfer to a rack to cool before slicing.

CORN LIGHT BREAD



Corn Light Bread image

Categories     Bread     Dessert     Side     Bake     Corn     Kosher

Yield makes 1 loaf

Number Of Ingredients 8

2 cups cornmeal
1 cup all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 large egg
1 1/2 cups buttermilk
1/3 cup vegetable oil

Steps:

  • HEAT the oven to 375°F. Grease a 9 x 5 x 3-inch loaf pan.
  • STIR the cornmeal, flour, sugar, baking powder, and salt in a large mixing bowl.
  • ADD the egg, buttermilk, and vegetable oil. Stir until well blended. The batter should be thick, but creamy and pourable. If the batter seems too thick, add a tablespoon or two of water.
  • POUR the batter into the loaf pan. Bake for 45 minutes, until golden brown.
  • COOL the bread for 5 to 10 minutes in the pan, then remove from the pan and cool on a wire rack. Store tightly wrapped in aluminum foil.
  • Note
  • You can substitute 2 cups self-rising cornmeal mix and 1 cup self-rising flour for the cornmeal, all-purpose flour, baking powder, and salt.

LIGHT CORN BREAD (WW FRIENDLY)



Light Corn Bread (Ww Friendly) image

We enjoyed this cornbread with chili. At 4 points plus/serving is also very do-able. Recipe source: Great Cooking Every Day

Provided by ellie_

Categories     Quick Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

3/4 cup plus 1 tablespoon yellow cornmeal
2/3 cup flour
1 tablespoon baking powder
2 teaspoons sugar
1/4 teaspoon salt
2/3 cup fat-free buttermilk (or 2/3 cup skim milk with 1 tsp lemon juice)
1 egg
1 egg white

Steps:

  • Preheat oven to 375 degrees F.
  • Spray an 8 x 8 inch baking dish with Pam.
  • Combine dry ingredients in bowl (cornmeal - salt).
  • Combine remainder of ingredients in a seperate bowl or large measuring cup.
  • Add the wet ingredients to the dry, stirring to combine.
  • Using a rubber spatula transfer batter to baking dish, spreading evenly.
  • Bake for 15 mintues or until golden brown and toothpick comes out clean.
  • Cool for 5 minutes on a wire rack before serving.

Nutrition Facts : Calories 95.4, Fat 1.1, SaturatedFat 0.3, Cholesterol 23.2, Sodium 228.8, Carbohydrate 18.3, Fiber 1.1, Sugar 1.2, Protein 3.2

CORN LIGHT BREAD



Corn Light Bread image

This is a great alternative to corn bread - it takes great! Not as "crumbly", as corn bread. Great for the fall with stew! You can also use flavored corn meal or put these in a muffin tin. Enjoy!

Provided by Leslie Holt

Categories     Savory Breads

Time 55m

Number Of Ingredients 8

2 c plain corn meal
1/2 c sugar
1/2 c flour
1 egg
2 c buttermilk
1/2 tsp baking soda
1/2 tsp baking powder
1/3 c oil

Steps:

  • 1. Mix dry ingredients. Add buttermilk and egg, then oil last. Bake in a greased loaf pan at 350 for 45 to 50 minutes or until done. Enjoy!

CORN LIGHT BREAD



Corn Light Bread image

This is a delicious bread that will accent any meal.

Provided by Wanda Harrison

Categories     Other Breads

Time 50m

Number Of Ingredients 6

1 1/3 c self-rising buttermilk corn meal
2/3 c self-rising flour
1/2 c sugar
1/2 stick butter, melted
1 c milk
3 eggs

Steps:

  • 1. Mix all together; you may need to add a little more milk but not more than a 1/2 cup more. Batter will be thick. Pour into a loaf pan.
  • 2. Bake at 350 for 40-45 min.

Related Topics