Corn Light Bread
- Yield: 8 servings
Ingredients
- 3cups plain white corn meal (not stone ground)
- 1cup sugar
- 1cup all-purpose flour
- 1teaspoon salt
- 1teaspoon baking powder
- 1teaspoon soda
- -- About 1/2 cup shortening
- 3cups buttermilk
Instructions
- Sift dry ingredients together. Cut in shortening, stir in buttermilk. Grease bottom of an iron skillet and sprinkle with sugar. Pour in batter. Sprinkle with sugar; bake at 325F for 1 hour. May be baked in a regular skillet, Bundt pan or 2 loaf pans.
Recipe reprinted with permission from the Junior League of Panama City’s Beyond the Bay (the Junior League of Panama City, Fl., 1985).