Corn Light Bread

Name: Corn Light Bread
Yield: makes 1 loaf
Ingredients: 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

January 24, 2012

Corn Light Bread, a favorite barbecue side in middle Tennessee, breaks all the Southern cornbread rules. It’s loaded with flour and sugar and it’s baked in a loaf pan. Why sweet cornbread with barbecue? Our guess is that sweet-sauced barbecue calls for a sweeter bread, just like the customary pairing of a sweet wine with a sweet dessert. Anything not sweet enough just tastes sour. Judging how most of the country prefers sweet cornbread, this may be the one that tastes the most like home.

Recipe notes

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