| Indian Summer Cornbread
1 1/4 cup of yellow cornmeal
1/2 cup of sifted all-purpose enriched flour
1 tablespoon of granulated sugar
1 1/4 teaspoon of baking powder
1 teaspoon of salt
1/2 teaspoon of soda
1 egg, beaten
1 1/4 cup of buttermilk
1/4 cup of shortening, or margarine, melted |
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Combine cornmeal, flour, granulated sugar, baking powder, salt and soda and mix thoroughly. Sifting dry ingredients together is the best way. Beat egg and blend in buttermilk. Quickly stir dry ingredients and shortening into milk and egg mixture, leaving a few lumps. Pour into a greased 8 inch square pan. (Batter will be rather thin).
Bake at 425ºF. 15 to 20 minutes or until nicely browned. Cut into squares. Serves 6 to 8. |
