3 c. corn meal
3 tsp. baking powder
1 1/2 tsp. salt
1 egg, beaten
3/4 c. flour
1 tsp. baking soda
2 c. buttermilk
1/3 c. melted shortening

Mix all dry ingredients, then add the egg to the milk and add to dry ingredients. Melt shortening in pan you plan to bake bread in. Pour melted shortening in bread mixture. Stir until well blended.

Bake at 425°F for 25 to 30 minutes.

NOTE: Use a shallow pan for crisp cornbread and a deep pan for thick cornbread. A cast-iron skillet is great for making cornbread.