1 c. all-purpose flour
4 tbsp. SACO buttermilk powder
2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. sugar
1 tsp. salt
1 c. cornmeal
2 tbsp. shortening
2 eggs, slightly beaten
1 c. water

Sift flour, SACO buttermilk powder, baking powder, soda, sugar and salt into a mixing bowl. Add cornmeal. Cut in shortening with a fork until mixture is fine textured.

Combine eggs and water and add to dry ingredients. Stir just enough to moisten dry ingredients. Do not beat. Pour into a well greased 8x8x2 inch pan. Bake at 425 degrees for 25 to 30 minutes. Serve hot.

(For a crumbly, flakier cornbread use 1 3/4 cups cornmeal and only 1/4 cup of all-purpose flour. Proceed as above.) One 8x8 inch pan of cornbread.