1 c. cornmeal (white)
4 tbsp. flour
1/2 tsp. baking soda
1 tsp. salt
1 tbsp. melted shortening
1 egg
1 c. buttermilk

Sift together cornmeal, flour, soda, and salt. Melt shortening in pan in which cornbread is to be baked. (A 6 inch cast iron frying pan is ideal to use.) Beat egg and add to buttermilk. Pour this mixture into the sifted dry ingredients and stir only until well mixed. Add the melted shortening, stirring well. Pour batter into hot, greased pan. Bake at 425 degrees about 30 to 35 minutes.