Ahh, a recipe long remembered from when I was a kid. For some reason, I’ve not continued making this and my kids aren’t familiar with corn light bread. My grandmother dearly loved this recipe and made it so often. She’s been gone now 9 years and we’ve not had it since. I will make a point of making it this week!
Here’s the groceries:
2 c corn meal (plain)
1/2 c flour
1 tsp soda
1 tsp dry yeast mixed in 1/2 c of sugar
2 c buttermilk (can make by using regular milk and adding 1 tbs of vinegar and let sit for 3 minutes
3 tbs melted shortening
And the Instructions
Preheat oven to 350*. Melt shortening in loaf pan. Mix all other ingredients in bowl. Let shortening cool a little. Mix buttermilk with cornmeal mixture and mix well. Add shortening and a pinch of meal to the pans and shake to coat pan. Pour batter in and bake about 55 minutes. Let stand out of oven for 10 minutes. Take a knife and run it under the bread to get it out of the pan. Yum.
**This recipe was handed down. If it is similar to yours it is a coincidence.