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Corn Bread 11




Source of Recipe


Amethyst


List of Ingredients




CORN BREAD II


(Yield: 24 servings)

1/2 cup shortening
1/2 cup butter or margarine, softened
1/4 cup sugar
2 eggs
1-3/4 cups cornmeal
1-1/4 cups bread flour
2 tablespoons baking powder
1 teaspoon salt
1-1/4 cups milk



Recipe





Preheat oven to 450°F. Spray a 13x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, cream shortening, butter, and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

In a medium bowl, combine cornmeal, flour, baking powder, and salt; add to creamed mixture alternately with milk, beating well after each addition. Pour into prepared baking pan.

Bake 25 to 30 minutes or until golden brown and tester inserted in center comes out clean. Serve hot with butter.