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Corn Light Bread

2 Tablespoons vegetable shrotening
3/4 cup sugar
1/2 cup all-purpose flour
2 cups white cornmeal
1/4 teaspoon salt
2 cups buttermilk
1 teaspoon baking soda

Preheat oven to 350 degrees.
Place shortening in an 8 1/2 X 4 1/2 by 2 3/4 inch nonstick loaf pan.
Place in oven until melted.
Stir together the sugar, flour, cornmeal, and salt.
Combine buttermilk and baking soda .
Stir milk into dry ingredients until combined.
Add melted shortening from the loaf pan.
Stir to combine.
Pour batter into the hot loaf pan and bake until golden brown, 50 to 60 minutes.
Transfer to a rach and cool before slicing.