Recipe: Corn Light Bread (cornbread loaf)

CORN LIGHT BREAD
Source: A Gracious Plenty: Recipes and Reflections from the American South by John T. Edge
Makes 1 loaf

Add a bit of flour to cornbread, bake it in a loaf pan instead of a skillet, and presto, you have corn light bread.

2 cups cornmeal
1 cup flour
1 cup sugar
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
1 tablespoon vegetable shortening, melted

Preheat the oven to 350 degrees F. Grease a 9x5-inch loaf pan.

Mix the cornmeal, flour, sugar, and salt together in a large bowl.

In a small bowl, add the baking soda to buttermilk. Gradually add the buttermilk to the dry ingredients. Stir in the vegetable shortening.

Pour into the prepared pan. Cover with foil.

Bake for 20 minutes.

Remove the foil and continue baking for 40 minutes. Remove from the oven and let sit for 10 minutes before serving.