3 tbsp. bacon drippings
1/2 c. yellow cornmeal
3/4 c. flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 tbsp. melted butter
1 egg, beaten

Melt 1 tablespoon of bacon drippings in a 9 inch-square baking pan. Place in oven at 425 degrees.

Mix cornmeal, flour, sugar, baking powder and salt. In a separate bowl, mix milk with melted butter and 2 tablespoons melted bacon drippings. Let cool to tepid and beat in egg.

Add milk-egg mixture to dry ingredients. Stir only until blended. Working quickly, pour batter into hot pan in the oven. Bake 20 to 22 minutes, or until golden.

Cut into 8 pieces. When ready to use, cut each slice in half horizontally, as for shortcake.

Makes 4 to 6 servings.