Corn Light Bread – tastes just like the Cracker Barrel’s cornbread! YUM! Flour, cornmeal, sugar, baking soda, egg, oil, and buttermilk. Tastes great slathered in butter and/or syrup! Makes 2 loaves. One for now and one for later. Goes with everything! #cornbread #crackerbarrel #bread
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Pin This RecipeCracker Barrel Cornbread Recipe
Anyone a fan of the cornbread at The Cracker Barrel? If so, you want to add this Corn Light Bread to your menu ASAP. I made this cornbread last week. This was my first time making Corn Light Bread, so I wasn’t sure what to expect. I took one bite and was impressed. This bread is a little sweet and a whole lotta good! It is even better slathered with butter and topped with syrup!
How to Make Corn Light Bread
This cornbread is very easy to make. Place two bread pans in the oven and preheat. Whisk together flour, self-rising cornmeal, sugar, baking soda, egg, oil, and buttermilk. Remove the pans from the oven. Pour the batter between the two pans and bake.
I used Martha White self-rising cornmeal. You can use any variety – yellow cornmeal mix, white cornmeal mix, or buttermilk cornbread mix. I used whole buttermilk, but this would also work fine with low-fat or fat-free buttermilk. If you don’t have any buttermilk in the fridge you can also make your own! Take two cups of milk and add 2 Tbsp of lemon juice or vinegar. Let the milk sit for about 5 minutes and you have a quick and easy buttermilk substitute!
The Best Corn Light Bread
I am not usually a fan of sweet cornbread, but this cornbread was amazing. This will be at all of our BBQs and cookouts this summer. This cornbread goes with everything – chicken, pork, BBQ, beef, casseroles, soup, vegetables. Really anything! Here are a few of our favorite recipes from the blog that go great with this bread:
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Corn Light Bread
Equipment:
Ingredients:
- 1 cup all-purpose flour
- 2 cups self-rising cornmeal
- ½ cup sugar
- ½ tsp baking soda
- 1 egg beaten
- ⅓ cup oil (vegetable or canola)
- 2 cups buttermilk
Instructions:
- Lightly spray 2 loaf bans with cooking spray. Place in cold oven. Turn oven on and preheat to 350ºF.
- Mix together all ingredients.
- Remove loaf pans from the oven and divide batter between the two pans. The pans will be filled about halfway.
- Bake for 45 to 50 minutes.
- Remove pans from oven and let sit 10 minutes before removing from pans and cooling on a wire rack.
Notes:
Steph
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This looks wonderful. What size loaf pan did you use? Thanks.
I don’t have self rising cornmeal. What should I add to the recipe to make it work?
add a tablespoon of baking powder and a 1/2 teaspoon of salt for each cup of cornmeal
This recipe sounds delicious! I was wondering if it would work in muffin pans instead of loaf pans.
Thank you,
Greta
Absolutely. You will just need to adjust the cooking time. Muffins won’t take as long.
Did you use white or yellow cornmeal? Looks Delicious!
Either is fine.
Going to make this tonight! Regular cornmeal or self rising cornmeal?
self-rising – it is noted in the ingredients
Question can i use selfrising flour?
I have not made this with self-rising flour, so I can not say with certainty how it would turn out.
Have you made this in muffin pans? If so, what adjustment do you make to the cooking time?
I haven’t made this in muffin pans yet. I would check them at 15 minutes and then keep checking every few minutes.