1/2 c. solid shortening
1 1/2 c. cornmeal (reg. or the finest "coarse ground")
3/4 c. unsifted all-purpose flour
3/4 c. granulated sugar
1/2 tsp. salt
2 eggs
1 1/4 tsp. baking soda
1 c. buttermilk (see note)

Melt shortening and allow to cool somewhat. Combine cornmeal, flour, sugar and salt in a large mixing bowl. Make a well in center. Add eggs and cooled shortening. Stir baking soda into buttermilk; add to mixture in bowl, scraping out all the baking soda. Mix well.

Pour batter into a greased 8-inch square pan. Bake in a preheated 350 degree oven 40 minutes. Bread is done when top is lightly browned and firm and toothpick inserted in center comes out clean. Cool a few minutes in pan. To serve, split and butter.

Note: If desired, bake in a 9-inch round cast-iron skillet and cut into wedges.

To substitute for 1 cup buttermilk, you may use 2 tablespoons vinegar or lemon juice, mixed with 7/8 cup milk and allowed to stand 5 minutes.