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Buttermilk Cornbread




Source of Recipe


Shanny






List of Ingredients



• 1 cup all-purpose flour
  
• 1/4 cup sugar
  
• 4 teaspoons baking powder
  
• 3/4 teaspoon salt
  
• 1 cup yellow cornmeal
  
• 2 eggs
  
• 1 cup milk or buttermilk
  
• 1/4 cup soft shortening
  
• 1/4 teaspoon baking soda (only if using buttermilk)
  






Instructions



1. Preheat oven to 425 degrees.
   
2. Sift together flour, sugar, baking powder and salt. Stir in cornmeal, followed by eggs, milk and shortening. Beat just until smooth, about one minute, do not over beat. Pour into a 9x9 inch pan if you want tall square servings, or two greased pie pans if you want thinner cornbread that you can cut into wedges.
   
3. The square pan will need to bake 20 to 25 minutes; the pie pans will be done in about 15 to 20 minutes. Test with toothpick to avoid over baking.
   






Final Comments


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 teaspoon baking soda to the dry ingredients.