Cornbread

From: Martha Stewart’s Baking Handbook (641.815 STE) pg. 51-52
Makes one 8 inch square. Sautéed corn moistens this cornbread, but you can omit it if you are using the bread in a traditional stuffing. For a spicy variation, add two medium jalapenos, seeded and finely chopped, to the corn before sautéing.
1/3 cup vegetable shortening, plus more for the pan
1 Tbsp unsalted butter
1 cup corn kennels, fresh or frozen
1 cup all-purpose flour
1/3 cup sugar
2 tsp baking powder
¾ tsp salt
1 cup stone-ground yellow cornmeal
1 cup milk
1 large egg, lightly beaten
Preheat the oven to 425 degrees. Coat an 8 inch square baking pan with vegetable shortening; set aside. Melt butter in a medium sauté pan over medium-high heat; add corn. Cook, stirring occasionally, until corn has softened and some of the kernels have begun to turn light golden brown, about 5 minutes,. Remove from heat, and set aside to cool slightly. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in the cornmeal. Using a pastry blender, cut shortening into mixture until it resembles coarse meal. Add milk, egg, and reserved corn; stir to combine. Do not over mix. 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, 18-20 minutes. Transfer to a wire rack to cool completely. 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.