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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This white cornbread is baked in a hot loaf pan coated with hot oil. The result is a delicious crispy crust with a tender inside. This is terrific with berry butter. Ingredients:
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 |
Directions:
1. Preheat oven to 350°; grease an 8 x4 x3 nonstick loaf pan with the shortening, leaving excess in the pan and place in oven.
2. Sift together sugar, flour, cornmeal and salt; mix buttermilk and baking soda; stir into cornmeal mixture and mix well; add melted shortening from loaf pan and mix well.
3. Pour the mixture into the hot loaf pan and bake 50-60 minutes until golden brown and toothpick tests clean; cool on wire rack.
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