Corn Light Bread

  • Yield: 8 servings


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


  1. 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).