Leola's Cornbread Recipe
There is no better gift for your palate than this Leola's Cornbread recipe. Best enjoyed as a Side Dish this recipe was taught to me by a dear friend who also happens to be a great chef. Stock up on plenty of bags of butter as you will want to make this Leola's Cornbread time and again. In my opinion, if one is a chef, one ought to have a personal recipe of Leola's Cornbread, just like I do.
Ingredients
1 1/2 cups yellow cornmeal
1 cup all-purpose flour
1/3 cup sugar 1 teaspoon salt
1 tablespoon baking powder
2 eggs
6 tablespoons melted and cooled butter
8 tablespoons melted and cooled vegetable shortening
11/2 cups milk
Directions
Preheat the oven to 400° Sift into a mixing bowl the cornmeal, flour, sugar, salt and baking powder.
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.
Lightly butter a 9-by-5-by-3-inch loaf pan or 8-by-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 of the pan and is golden brown.
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.
Lightly butter a 9-by-5-by-3-inch loaf pan or 8-by-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 of the pan and is golden brown.
