Aunt Judy's Buttermilk Corn Bread Loaf
1 1/2 cups flour
1 cup yellow cornmeal
1/3 cup sugar
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. shortening
1 1/3 cups buttermilk
Preheat oven to 375 degree.
Grease 8 1/2 X 4 1/2-inch loaf pan; set aside.
Combine flour, cornmeal, sugar, baking powder, salt and baking soda in medium bowl.
Cut in shortening with pastry blender until mixture resembles coarse crumbs.
Whisk together buttermilk and eggs in small bowl.
Make well in center of dry ingredients.
Add buttermilk mixture; stir until mixture forms stiff batter.(Batter will be lumpy)
Turn into prepared pan; spread mixture evenly, removing any air bubbles.
Bake 50 - 55 minutes or until toothpick inserted in center comes out clean.
Cool in pan on wire rack 10 minutes.
Remove from pan; cool on rack
10 minutes more.
Yield: 1 loaf (12 slices)