September 1, 2011

White Cornbread

I love this cornbread! It uses white cornmeal, not yellow, and it's extremely quick and easy to whip up. Excellent with chili or a black bean soup!

2 tablespoons shortening
3/4 cup sugar
1/2 cup all-purpose flour
2 cups white cornmeal
1/4 teaspoon salt
2 cups buttermilk
1 teaspoon baking soda

Preheat oven to 350 degrees. Place shortening in an 8x4-inch bread pan. Place in oven until melted. Sift together sugar, flour, cornmeal and salt. Combine buttermilk and baking soda in glass measuring cup, then stir into dry ingredients until combined. Add melted shortening; stir to combine. Pour batter into hot bread pan. Bake until golden brown, 50 to 60 minutes.

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