Mother Thomas' Corn Light Bread

• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup sugar
• 1 cup cornmeal
• 1 cup all-purpose flour
• 2 teaspoons salt
• 1 egg, lightly beaten
• 1 tablespoon lard, melted
• 1/4 cup bacon drippings, divided

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 350u0b0 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.

baking soda, buttermilk, sugar, cornmeal, flour, salt, egg, lard, bacon

Taken from www.myrecipes.com/recipe/mother-thomas-corn-light-bread (may not work)