1/2 c. solid shortening
1 1/2 c. cornmeal (regular)
3/4 c. flour, unsifted
3/4 c. sugar
1/2 tsp. salt
2 eggs
1 1/4 tsp. baking soda
1 c. buttermilk (see note below)

Melt shortening and allow to cool somewhat. Combine caramel, 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" 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" 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 c. milk and allow to stand 5 minutes.