Cornbread

1. 1

   Preheat the oven to 425F.

2. 2

   Coat an 8-inch square baking pan with vegetable shortening; set aside.

3. 3

   Melt butter in a medium saute pan over medium-high heat; add corn.

4. 4

   Cook, stirring occasionally, until corn has softened and some of the kernels have begun to turn light golden brown, about 5 minutes.

5. 5

   Remove from heat, and set aside to cool slightly.

6. 6

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

7. 7

   Stir in the cornmeal.

8. 8

   Using a pastry blender, cut shortening into mixture until it resembles coarse meal.

9. 9

   Add milk, egg, and reserved corn; stir to combine.

10. 10

    Do not overmix.

11. 11

    Transfer batter to the prepared pan, and bake until the top begins to turn golden and a cake tester inserted in the center comes out clean, 18 to 20 minutes.

12. 12

    Transfer to a wire rack to cool completely.

13. 13

    Cornbread is best served the day it is baked, but it can be kept at room temperature, wrapped well in plastic, for up to 1 day.

* Per serving · 4 servings · Values may vary.

No additional tips available.