SWEET CORN LIGHT BREAD

1/4 cup vegetable shortening

2 cups cornmeal, plus more for sprinkling

1/2 cup all-purpose flour

1/2 cup sugar

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

2 cups buttermilk

Heat the oven to 350 degrees. Place the shortening in a loaf pan, and place the pan in the preheating oven to allow the shortening to melt and the pan to heat.

In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking soda and baking powder. Stir in the buttermilk until well-combined. Pour the melted shortening from the loaf pan into the batter and stir to combine.

Sprinkle a little cornmeal across the bottom and sides of the hot loaf pan. Pour the batter into the pan and bake 45 to 60 minutes, until golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for about 5 minutes, and then carefully transfer to a wire rack to cool completely. Serves 8 to 10. Per serving, based on 8: 286 calories (percent of calories from fat, 24), 6 grams protein, 48 grams carbohydrates, 3 grams fiber, 8 grams fat (3 grams saturated), 2 milligrams cholesterol, 505 milligrams sodium.

KATE WILLIAMS/SOUTHERN KITCHEN