Cornbread Loaf
By: Thibeault's Table
Published: Tuesday, December 8, 2009 - 1:21pm

Ingredients




1 1/2 cups yellow cornmeal
1 cup all purpose flour
 cup sugar
1 teaspoon salt
1 tablespoon baking powder
2 eggs
6 tablespoons melted and cooled butter
8 tabelespoons melted and cooled vegetable shortening
1 1/2 cups milk

Preparation

1 Preheat the oven to 400°.  Sift into a mixing bowl the cornmeal, flour, sugar, salt and baking powder.   2 Beat the eggs lightly, add the melted butter and shortening, and stir in the 1 1/2 cups of milk.  Pour into the bowl of dry ingredients and beat together for about a minute, or Until smooth.  Do not over-beat.   3 Lightly butter an 8 x 12 inch shallow baking pan and pour in the batter. Bake in the center of the oven for about 30 minutes, or until the bread comes slightly away from the edge

About


Of the pan and is golden brown. If you wish you make bake the cornbread in a 9 x 5 x 3 inch loaf pan or in muffin tins. Increase the baking time to 45 minutes if using a loaf pan. Also great baked in a cast iron skillet. From the Home Cookin Chapter: Recipes From Thibeault's Table

Comments:
Melissa Peterman

This image is just stunning! I would love a piece with melted butter right now!