Buttermilk Corn Bread Loaf

 

Ingredients

 

Makes  1 loaf

• 1 1/2 cups all purpose flour

• 1 cup yellow cornmeal

• 1/3 cup sugar

• 2 teaspoons baking powder

• 1 teaspoon salt

• 1/2 teaspoon baking soda

• 1/2 cup vegetable shortening

• 1 1/3 cups buttermilk

• 2 eggs

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Method:

1. Preheat oven to 375°F. Grease 8 1/2 x 4 1/2­inch loaf pan; set aside.

2. Combine flour, cornmeal, sugar, baking powder, salt and baking soda in medium bowl. Cut in shortening with pastry blender or 2 knives until mixture resembles coarse crumbs.

3. Whisk together buttermilk and eggs in small bowl. Make well in center of dry ingredients. Add buttermilk mixture; stir until mixture forms stiff batter. (Batter will be lumpy.)

4. Turn into prepared pan; spread mixture evenly, removing any air bubbles.

5. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool on rack 10 minutes more. Serve warm.