Mother Thomas' Corn Light Bread
9 ingredients
3 steps
Ingredients
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1 cup sugar
- 1 cup cornmeal
- 1 cup all-purpose flour
- 2 teaspoons salt
- 1 egg, lightly beaten
- 1 tablespoon lard, melted
- 1/4 cup bacon drippings, divided
Directions
-
1Dissolve soda in buttermilk, stirring well; set aside. Combine sugar, cornmeal, flour, and salt in a medium mixing bowl; mix well. Add buttermilk mixture, egg, and lard, stirring well.
-
2Pour batter into a well greased 8 1/2- x 4 1/2- x 3-inch loaf pan. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove bread from pan, and cool completely on a wire rack.
-
3Slice bread into 1/2-inch-thick slices; set aside. Heat 1 tablespoon bacon drippings in a large skillet over high heat; add bread slices to fill skillet. Cook until golden brown on both sides, turning once. Repeat procedure with remaining bread slices and bacon drippings. Serve hot.
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