Mother Thomas' Corn Light Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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:
1. Dissolve 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.
2. Pour 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.
3. Slice 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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