| |
|
What You Need:
(To make one 9-inch loaf)
|
|
|
|
1½ cups yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 tablespoon baking powder
2 eggs
6 tablespoons melted and cooled butter
8 tablespoons melted and cooled vegetable shortening
1½ cups milk
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 400°. Sift into a mixing bowl the cornmeal, flour, sugar, salt and baking powder. Beat the eggs lightly, add the melted butter and shortening, and stir in the 1½ cups of milk.
|
2. Pour into the bowl of dry ingredients and beat together for about a minute, or until smooth. Do not overbeat. Lightly butter an 8-by-12-inch shallow baking pan and pour in the batter.
|
3. Bake in the center of the oven for about 30 minutes, or until the bread comes slightly away from the edge of the pan and is golden brown. Serve hot.
NOTE: If you wish you may bake the cornbread in a 9-by-5-by-3-inch loaf pan. Increase the baking time to 45 minutes.
|
|
|
|
|
