Buttermilk Cornbread

• servings: 8

Ingredients

1 cup all-purpose flour

4 Tbsp SACO Cultured Buttermilk Blend

2 tsp baking powder

½ tsp baking soda

2 Tbsp granulated sugar

1 tsp salt

1 cup corn meal

2 Tbsp solid shortening

1 egg, slightly beaten

1 cup water

Directions

PREHEAT: Bake to 425°F. Bake 25 to 30 minutes

Grease one 8-inch square baking pan.

In large mixing bowl sift together flour, Buttermilk Blend, baking powder, baking soda, sugar and salt.

Add corn meal.

Cut in shortening with fork or pastry blender until mixture is fine textured.

Combine eggs and water and add to dry ingredients.

Stir just enough to moisten dry ingredients.

Do not beat.

Pour into prepared pan.

.

Serve hot. Note:

For a crumbly, flakier cornbread use 1¾ cups corn meal and only ¼ cup of all-purpose flour. Proceed as instructed above.