Corn Light Bread
Source of Recipe
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Recipe Introduction
The inclusion of the word �light� in the title is befuddling, since the bread is neither airy nor low-calorie. But it certainly is good. This loaf may also be made in a cast-iron skillet, although it will not be quite as dense and moist as the loaf pan version.
List of Ingredients
Butter, vegetable oil or bacon drippings for the pan
2 cups cornmeal
1 cup flour
1 teaspoon baking powder
1/2 cup granulated sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk (may use low-fat or nonfat)
1/3 cup water
3 tablespoons bacon drippings
Preheat the oven to 350 degrees. Coat an 8 1/4-by-4 1/4-by-3-inch loaf pan with butter, oil or bacon drippings.
In a medium bowl, combine the cornmeal, flour, baking powder, sugar and salt. Set aside.
In a large bowl, dissolve the baking soda in the buttermilk. Gradually add the cornmeal mixture to the buttermilk, using a wooden spoon to stir just until combined. Add the water and bacon drippings and mix just until combined.
Spoon the batter into the prepared pan and bake for about 1 hour, until the top is golden brown and a tester comes out almost completely clean.
You may need to cover the pan with foil toward the end to prevent overbrowning.
Transfer the pan to a wire rack to cool for 5 to 10 minutes. Slice and serve while still warm.
Per serving (based on 12): 188 calories, 4 gm protein, 34 gm carbohydrates, 4 gm fat, 4 mg cholesterol, 2 gm saturated fat, 383 mg sodium, 2 gm dietary fiber
Makes 1 loaf.
Recipe
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