SWEET CORNBREAD CAKE

MAKES 6 TO 8 SERVINGS 

THIS cake is sweeter than regular cornbread, making it the perfect
dessert partner for Corn Ice Cream.

1 cup yellow cornmeal
1½ cups all-purpose flour
¾ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 cups buttermilk
2 large eggs, lightly beaten
¼ cup shortening or margarine, melted and cooled

Preheat the oven to 400°F. Grease a 9-inch square baking pan and set aside.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder,
and salt. Stir until well mixed. Add the buttermilk, eggs, and shortening.
Mix until smooth, about 1 minute.

Pour the batter into the prepared pan and bake until lightly browned, 25
to 30 minutes, or until a toothpick inserted into the center comes out clean.