Corn Light Bread

Recipe from

Oxmoor House

Ingredients

2 cups yellow cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar
3 tablespoons butter or margarine, melted
2 cups buttermilk

Preparation

Combine dry ingredients in a large mixing bowl; add butter and buttermilk, mixing well. Pour batter into a greased 9- x 5- x 3-inch loaf pan. Let mixture stand 15 minutes. Bake at 350° for 1 hour. Cut into 1/2-inch slices. Serve warm.