TammyM wrote:

>Could you post that recipe please?

Glad to.

"Leola's Cornbread"

1 1/2 C. yellow cornmeal
1 C. all-purpose flour
1/3 C. sugar
1 t. salt
1 T. baking powder
2 eggs
6 T. melted/cooled butter
8 T. melted/cooled vegetable shortening
1 1/2 C. milk

Preheat oven to 400 degrees. Sift into a mixing bowl the cornmeal,
flour, sugar, salt, and baking powder. Beat the eggs lightly, add the
melted butter and shortening, and stir in the 1 1/2 C. of milk. Pour
into the bowl of dry ingredients and beat together for about a minute,
or until smooth. Do not overbeat. Lightly butter a 9-by-5-by-3 inch
loaf pan or 8-by-12 inch shallow baking pan and pour in the batter.
Bake in the center of the oven for about 30 minutes, or until the bread
comes slightly away from the edge of the pan and is golden brown. Serve
hot.

I've never tried it in the shallow pan, because what I like so much
about it is the very dense, moist, rich-tasting center. If you insert a
wooden pick, and be sure it's baked all the way through, the center is
very heavy and rich, but you can still have the crispy outside.
Delicious!

Now I'm inspired to do some baking if it would ever cool down enough so
I could use the oven. It's even hot (for us) here in the Colorado
Rockies, though not nearly as bad as what some of you are suffering.

Elaine