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Mini Cornbread Loaves
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Ingredients:
| 1 Cup Yellow Cornmeal |
| 1 Cup All Purpose Flour, plus more for dusting the pan wells |
| 2/3 Cup Sugar |
| 1 Tbsp Baking Powder |
| 1/4 Tsp Salt |
| 1 Egg, lightly beaten |
| 1/2 Tsp Vanilla |
| 1 Stick Unsalted Butter, softened |
| 2 Tsp Oil |
| 1 Cup Milk |
| Crisco Shortening, to grease the pan wells |
Directions:
- Preheat the oven to 375 degrees F.
- Grease each well with Crisco, then dust with flour.
- Combine the cornmeal, flour, sugar, baking powder, and salt.
- Add the egg, vanilla, butter, oil and milk. Whisk until thoroughly mixed.
- Evenly divide between each well, filling about 3oz each.
- Tap the pan against the counter to level out the batter.
- Bake for 35 - 40 minutes. Let cool for about 10 minutes before removing the cornbread from the pan. Enjoy!
- Leftovers should be cooled completely and stored on the counter in an airtight container or wrapped in plastic wrap.
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