Quick Corn Light Bread

  • Yield 12 servings

This quick bread is the perfect side to soups and stews.


2 cups corn meal-plain
1/2 cup flour-plain or all-purpose
3/4 cup sugar
1 teaspoon soda
1 teaspoon salt
1 teaspoon active dry yeast
2 cups buttermilk
3 tablespoons Crisco-melted


  1. Mix and sift first 5 ingredients.  Mix lightly with all ingredients.  Pour in greased loaf pan and bake at 375F about 55 minutes.

Recipe reprinted with permission from Brooks Shaw and Son’s The Old Country Store (Jackson, Tn., 1986).




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