1 egg
1 cup buttermilk
1 cup yellow or white corn meal
1/2 cup all purpose flour
1-2 tablespoons sugar
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening

In a mixing bowl, beat egg until frothy, add buttermilk, then stir in corn meal plus flour until mixture forms a creamy paste.

Next, add sugar, baking soda, baking powder, and salt. Mix thoroughly, beating a full minute.

Into an 8 x 10-inch bread loaf pan place shortening and warm the pan enough to melt the shortening (butter can be used), then pour the melted shortening into the corn meal mixture.

Bake in preheated oven until a wooden pick inserted in center comes out clean (25-35 minutes or so). Bread should be a nice golden color around edges, but not brown.

Remove from oven and cool for five minutes, then remove from pan. Brush top of bread with melted butter while still warm.

This is my grandmother's cornbread recipe.

Submitted by: Lisa S.