- Yield: 1 loaf
- Category: Sweet Miscellany
- 1 cup All-Purpose Flour
- 1 cup Cornmeal (Ottie used white cornmeal, as do I. I prefer Albers)
- 1 tablespoon Sugar
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 Egg(s), beaten (I use 2 eggs for a more tender, cakier result)
- 1 cup Buttermilk (I use Milk soured with 2 Tablespoons lemon juice)
- 2 tablespoons Melted Shortening (I use Butter, and increase to 3 Tablespoons)
- Preheat the oven to 400 degrees F. Grease and flour either a bread loaf pan or 8x8 square pan.
- If you’re using sour-milk instead of buttermilk, then combine the milk and lemon juice now. Beat in the eggs. Set aside.
- Melt the Shortening or Butter.
- In a large-sized mixing bowl, measure and sift and combine the flour, cornflour, sugar, baking powder, baking soda, and salt.
- Add the melted shortening or butter, and mix with a fork until evenly dispersed (no big lumps).
- Add the sour-milk/buttermilk and egg mixture to the dry mixture, and beat with a spoon until well-combined (not too long, maybe for 15 or 20 seconds).
- Spread evenly into the pan. Bake for approximately 25 to 30 minutes, or until golden brown and the center springs back when touched.