Corn Light Bread

To start off our guest submissions this week, I was sent this wonderful recipe for Corn Light Bread by Barbara!!! Enjoy and a big thanks to Barbara for sharing such a wonderful, memory filled recipe! I can’t wait to try it!!

This is a recipe from my Mother-in-Law….Elizabeth Love Hardison.  She was a terrific lady and a very good cook.  The first time I ate with them she had cooked this bread.  Growing up as a child I never cared much for cornbread (I know better now) and only ate it because I wanted to be polite.  I loved it!  This was back in 1974 and she had it when she was growing up, so I know it is an old recipe.




  • 1 – 1/2 cups self rising corn meal
  • 1/2 cup sifted Flour  (I use self-rising)
  • 1/2 cup sugar
  • 1 tsp dry yeast
  • 1- 1/2 buttermilk
  • 1/2 cup corn oil



  1. Preheat oven   350 degrees
  2. Butter  a  loaf pan (8 inch).
  3. Mix all ingredients by hand and pour into pan. 
  4. Bake for 1 hour.
  5. Allow to cool in pan 15 minutes!




Print Friendly

Leave a Reply

Be the First to Comment!

Notify of