A classic Southern favorite, this cornbread recipe works for just about any meal.

Difficulty Rating: Easy
Recipe Created By:
Recipe From: Tennessee Home and Farm


  • 2 cups water
  • 5½ cups yellow cornmeal
  • 1 cup self-rising flour, sifted
  • ½ cup melted shortening
  • 1 tablespoon salt
  • 5 cups cold water
  • 2 cups sugar

Tips & Notes

You might also like these other cornbread recipes:

Broccoli Cheese Cornbread

Whole Grain Jalapeno Cornbread




  1. Boil 2 cups water and 1 tablespoon salt in a 4-quart saucepan.

  2. Moisten 2 cups cornmeal with 2 cups cold water. Stir into boiling water. Cook for 2-3 minutes until thick mush is formed. Remove from heat.

  3. Add 3 cups cold water, 2 cups cornmeal and 1 cup flour. Mix well.

  4. Sprinkle 1 ½ cups cornmeal over mixture, but do not stir. Tie cloth over mixture and let stand in a warm place for 24 hours or until sour enough to bubble.

  5. Then add 2 cups sugar and ½ cup melted shortening and mix well.

  6. Pour into a greased stem pan and cook for 1 ½ hours in a preheated 325- to 350-degree oven.

  7. Leave in pan until cool.

Old-Fashioned Corn Light Bread Variation:

  1. Instead of adding 2 cups sugar and ½ cup melted shortening before baking, mix in 1½ cups sugar, ½ cup molasses, 4 eggs and ½ cup melted shortening.

  2. Bake as directed above.

Recipe From: Farm Flavor - www.farmflavor.com

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  1. Cornbread: A Family Treasure | Tennessee Home and Farm says:

    […] secret ingredient in Mary Alice Delk’s Corn Light Bread can’t be measured or stirred. The special touch that sets the recipe apart is its history – it […]

  2. Carol King says:

    what kind of flour…self-rising/all purpose? What kind of cornmeal…yellow/white? Not the cornmeal mix right? I have been cooking for many years so I know, but some people have not. Please be more specific when printing recipes.

    • Jessy Yancey says:

      Hi Carol,

      Thanks for your feedback! We’ve edited the recipe to include more specific notes on the type of cornmeal and flour. You’re right that it’s the cornmeal, not cornmeal mix, and since the recipe doesn’t call for baking powder, you’ll need to use self-rising flour. This recipe comes from one of our readers, so we apologize for not getting more specific notes on the type of ingredients. Thanks for pointing that out!

      Jessy Yancey
      editor, Farm Flavor