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“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.”
READY IN:
1hr
SERVES:
10
YIELD:
1 loaf
UNITS:
Metric

Ingredients Nutrition

Directions

  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.

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