Use buttermilk or "sour milk" to make an incredibly moist corn bread.
5 cups cornmeal
2 cups flour
3⁄4 teaspoon salt
4 teaspoons baking soda
2 cups brown sugar
1 cup lard or butter
5 eggs, beaten
3 cups sour milk or buttermilk
Blend together cornmeal, flour, salt and baking soda.
Cream together brown sugar and lard; add eggs.
Alternately add dry ingredients and sour milk to creamed mixture.
Pour batter into three loaf pans and bake at 350°F for 45 to 60 minutes, or until bread is solid.
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