Egg-free corn lightbread
Submitted by Debra on Thursday, 22 January 2009
One Comment
Warning: This recipe is a beast the requires a really big bowl. Think "bordering on wash tub."
Seriously. I use an eight-quart Tupperware model for mixing, and that's just about right. It's not that there are a lot of ingredients, but it takes a lot of room to mix.
And it won't fit in a tiny Bundt pan either. I've always baked it in 10-inch tube pan.
This recipe really isn't much like cornbread, except for the presence of the corn meal. It's more like corn pone in pound-cake form. Topped with a heap of jam, it makes a better breakfast food than dinner accompaniment.
All the negativity aside, today's chilly weather is inspiring me to dig out the giant Tupperware and make a batch. Big Guy won't touch it, but that means more for me.
Corn lightbread
- 3 c. corn meal
- 3/4 c. sugar
- 1 tsp. soda
- 1/2 c. melted shortening or butter
- 3 c. buttermilk
- 1 c. flour
- 1 tsp. salt
- 1 tsp. baking powder.
Combine all and mix with a canoe paddle. Kidding! An oar might work well, though.
Spoon into well-greased tube pan and let stand 10 minutes. Bake one hour at 350 degrees. Cool five minutes before removing from pan.
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Copyright 2009 Debra Legg. All rights reserved.
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Wow! This is just what I’ve been looking for! I have to be dairy and gluten free, too, so I thought I’d tell you what I’ve substituted. It turned out fabulous!
For the flour, I subbed Bob’s Red Mill GF All-Purpose Baking Mix.
For the buttermilk, I added a few tsp. of vinegar to hemp milk and water.
Delicious (well, at least for the egg, wheat, and milk deprived).