New This Month

Salli's Corn Light Bread


Martha's friend Salli LaGrone thoroughly preheats the shortening-coated loaf pan to ensure a crisp, crunchy crust on this dense Southern bread.

  • Yield: Makes 1 loaf

Source: Martha Stewart Living Television


  • 2 tablespoons vegetable shortening
  • 3/4 cup sugar
  • 1/2 cup all-purpose flour
  • 2 cups white cornmeal
  • 1/4 teaspoon salt
  • 2 cups buttermilk
  • 1 teaspoon baking soda


  1. Preheat oven to 350 degrees. Place shortening in an 8 1/2-by-4 1/2-by-2 3/4-inch nonstick loaf pan. Transfer to oven until melted.

  2. Sift together sugar, flour, cornmeal, and salt. Combine buttermilk and baking soda in a glass measuring cup, then stir into dry ingredients until combined. Add melted shortening from the loaf pan; stir to combine. Pour batter into the hot loaf pan, and bake until golden brown, 50 to 60 minutes. Transfer to a rack to cool before slicing.

Reviews Add a comment

  • kellywhaley
    15 OCT, 2009
    My family and I love this recipe! I serve it with a meal and the next day we toast the leftovers for breakfast!
  • jelisa_c
    16 JUN, 2009
    I did not enjoy this recipe. The texture was too chewy, I dont know if it was because of the buttermilk but I have made corn bread before with regular milk and it tastes so much better.