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Buttermilk Cornbread




Source of Recipe


Shanny


List of Ingredients




1 cup flour
1/4 cup sugar
4 tsp. baking powder
3/4 tsp. salt
1 cup yellow cornmeal
2 eggs
1 cup milk or buttermilk
1/4 cup soft shortening
1/4 tsp. baking soda (only if using buttermilk)

Recipe



Preheat oven to 425°.

Sift together flour, sugar, baking powder and salt. Stir in cornmeal, followed by eggs, milk & shortening. Beat just until smooth, about one minute - do not overbeat. Pour into one greased 9x9 pan if you want tall square servings, or two greased pie pans if you want thinner bread that you can cut into wedges. The square pan will need to bake 20-25 minutes; the pie pans will be done in about 15-20 minutes. Test with toothpick to avoid over-baking.

You can dress this up by adding cooked crumbled bacon, chopped green chiles (or chopped jalapenos if you like the hotter ones), just about anything you think might add a little crunch or zip.

And using buttermilk instead of regular milk just gives it a more tender crumb - really doesn't change the flavor to speak of. When using buttermilk, add 1/4 tsp. baking soda to the dry ingredients.