Preparation time: 15 minutes. Baking time: 20 to 30 minutes. Oven temperature: 400 degrees. Yields: 20 slices. (2 loaves)

3 c. self-rising cornmeal
1 c. all-purpose flour
1/4 c. granulated sugar
Dash of salt
3 c. buttermilk
2 eggs
1/4 tsp. baking soda
1/2 c. melted vegetable shortening

1. Combine cornmeal, flour, sugar and salt.

2. In separate bowl, lightly beat buttermilk and eggs. Beat in baking soda and melted shortening.

3. Combine egg mixture with dry ingredients, blending lightly but thoroughly. Do not overbeat. Divide batter between 2 greased 9 x 5 inch loaf pans.

4. Bake at 400 degrees for 20 to 30 minutes or until tester inserted in center comes out clean.

Good served with: Baked ham or fried bacon or sausages. Also good served with a vegetable soup.

TIPS: This cornbread is good sliced and buttered while hot. It can also be sliced cold, butter and toasted.