We're bringing back all the nostalgic feels with this Midwestern school cafeteria Cowboy Bread. Although this bread is delicious on its own, it was originally served with chili in schools!
Preheat oven to 375F degrees. Spray a 9x13-inch square baking pan with nonstick cooking spray (I like the kind that has flour in it).
In a large bowl, mix the flour, brown sugar, shortening, butter and salt with a fork, a pastry cutter (or your hand) until it resembles coarse crumbs.
Reserve 3/4 cup of the crumble mixture and set aside. Then stir the nutmeg, cinnamon, baking soda and baking powder into the remaining flour mixture.
In another bowl, whisk together the eggs and buttermilk.
Add the egg mixture into the dry ingredients and mix until smooth (this can be done by hand or with a handheld electric mixer).
Spread the batter to the prepared baking pan. Top with the reserved crumble mixture that was set aside earlier.
Bake for 25-30 minutes until golden. A toothpick should come out clean when inserted in the center of the bread. Note: Check the bread after about 15-20 minutes. If it is getting too brown, cover with aluminum foil the last few minutes of baking.
Let cool completely then slice into 12 squares.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Cowboy bread can be stored at room temperature in an airtight container for 3-4 days. Serve at room temperature or warm in the microwave for 10-15 seconds.