1 1/2 c. yellow corn bread, preferably stoneground
2 tbsp. wheat germ
3/4 tsp. baking soda
1 tsp. salt
1 1/3 c. buttermilk
2 eggs, separated

Preheat oven to 450 degrees. Heat skillet (10 inch cast iron), melt shortening. Sift corn meal, soda and salt together. Add buttermilk to well beaten egg yolks and add to corn meal mixture. Add hot melted shortening after being sure skillet sides are greased. Beat egg white until stiff and fold into batter (also works well just adding whole eggs to buttermilk and proceeding).

Pour immediately into the piping hot skillet. Bake at 450 degrees for 25 to 30 minutes. Remove from oven; flip bread to cool.