This white cornbread is baked in a hot loaf pan coated with hot oil. The result is a delicious crispy crust with a tender inside. This is terrific with berry butter.

Ingredients

10 serv.

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

Step-by-step instructions

1
Preheat oven to 350°; grease an 8"x4"x3" nonstick loaf pan with the shortening, leaving excess in the pan and place in oven.
2
Sift together sugar, flour, cornmeal and salt; mix buttermilk and baking soda; stir into cornmeal mixture and mix well; add melted shortening from loaf pan and mix well.
3
Pour the mixture into the hot loaf pan and bake 50-60 minutes until golden brown and toothpick tests clean; cool on wire rack.

Source: food.com

Original recipe ↗

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