Mother Thomas' Corn Light Bread – a delicious recipe with baking soda, buttermilk, sugar, cornmeal, flour, salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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 350u00b0 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.
878
kcal
Calories
56
g
Fat
85
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 teaspoon baking soda, 1 cup buttermilk, 1 cup sugar, 1 cup cornmeal, and more.
Yes, Mother Thomas' Corn Light Bread falls under the Meat & Poultry category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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