Wendell & Mary Fox
CORN BREAD
| 1 cup yellow corn meal | 4 tsp baking powder |
| 1 cup white corn meal | 1 tsp baking soda |
| 1 cup all purpose flour | 2 eggs |
| 1/4 cup sugar, if desired | 1 1/2 cups buttermilk |
| 1/2 tsp salt | 1/3 cup shortening |
Sift together dry ingredients into bowl. Add eggs, buttermilk and shortening. Beat with egg beater until smooth, about 1 minute. DO NOT OVERBEAT. Bake in greased 9 or 10 inch iron skillet, in 400° F oven 30 or 35 minutes.
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