Tennessee Light Corn Bread - cooking recipe

Ingredients

3 c. self-rising corn meal
1 1/2 c. self-rising flour
1/2 tsp. salt
1 c. sugar
2 Tbsp. melted butter
3 c. buttermilk

Preparation

Mix corn meal, flour, salt and sugar.
Add melted butter and buttermilk.
Grease and flour 2 (9 5/8 x 5 1/2 x 2 3/4-inch) loaf pans.
Pour mixture into loaf pans and smooth top.
Bake in preheated oven at 450\u00b0 for 10 minutes.
Reduce heat to 375\u00b0 and bake an additional 40 minutes, until golden brown.
Cool before slicing.
Serve toasted with butter.
This can be sliced, wrapped and frozen.
You can bake in tube pan, greased and floured, at 350\u00b0 for one hour.