Corn Lightbread

Corn Lightbread

* Diana Rattray

southernfood.about.com

• 2 cups cornmeal
• 1 cup all-purpose flour
• 1/2 cup sugar
• 1 teaspoon soda
• 1 teaspoon salt
• 2 cups buttermilk
• 3 tablespoons vegetable oil or bacon drippings or combination

Combine dry ingredients; blend in the buttermilk and oil. Spoon batter into a lightly greased 9x5x3-inch loaf pan; let stand 10 minutes. Bake at 375° for 35 to 40 minutes. Let cool 5 minutes before removing from pan. Makes 1 loaf of corn lightbread.