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Egg-free corn lightbread

Submitted by 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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One Comment »

  • Jill said:

    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).