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| From Betty Crocker's Cookbook |
| 1 ½ cups cornmeal |
½ cup all-purpose flour |
| 1/4 cup shortening or bacon fat (I use unsalted butter, melted) |
2 teaspoons baking powder |
| 1 ½ cups buttermilk |
1 teaspoon sugar (I usually use 3 -4 tablespoons because I like it a little
bit sweet) |
| 2 eggs |
1 teaspoon salt |
| 7 - 8 ounces whole corn, thawed and/or drained |
½ teaspoon baking soda |
|
| Heat oven to 450 degrees. Mix cornmeal, flour, baking powder, sugar, salt, and baking soda
together in large bowl. Stir in the well-drained corn. Whisk the buttermilk and eggs together. Pour the liquid
mixture into the dry mixture, quickly add the butter, and stir until well mixed. Pour into greased 9-inch
layer pan or 8- or 9-inch square pan. Bake until golden brown, about 30 - 35 minutes. Serve warm. |
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