NVDAILY.COM | Reader Recipes

Posted December 11, 2013 | comments Leave a comment

Buttermilk Cornbread Loaf

1 ½ c. flour
1 c. yellow cornmeal
1/3 c. sugar
2 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
½ c. shortening
1 1/3 c. buttermilk
2 eggs

To sour milk, place 4 tsp. lemon juice plus enough milk to equal 1/3 c. in a 2 c. measure. Stir; let stand 5 minutes before using. Preheat oven to 375 degrees Grease an 8x4 loaf pan; set aside. Combine dry ingredients in med. bowl. Cut in shortening with pastry blender until mixture resembles coarse crumbs. Whisk buttermilk and eggs in small bowl. Make well in center of dry ingredients. Add buttermilk; mixture forms stiff batter and will be lumpy. Turn into prepared pan and spread evenly removing any air bubbles. Bake 50-55 mins. 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.
Makes 1 loaf.

Sharon McDonald
Quicksburg


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