1 1/2 c. corn meal
1/2 c. all-purpose flour
1/4 c. shortening or bacon fat
1 1/2 c. buttermilk
2 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
2 eggs

Heat oven to 450 degrees. Mix all ingredients; beat vigorously 30 seconds. Pour into greased round pan, 9 x 1 1/2 inches or square pan, 8x8x2 inches. Bake until golden brown, 25 to 30 minutes. Serve warm. 12 servings.

If using self-rising flour, decrease baking powder to 1 teaspoon and omit salt.

CHILI CORN BREAD:

Stir in 1 can (4 ounce) chopped green chilies, well drained and 1/2 teaspoon chili powder.

CORN MUFFINS:

Fill 14 greased medium muffin cups, 2 1/2 x 1 1/4 inches, about 7/8 full. Bake about 20 minutes.

CORN STICKS:

Fill 18 greased corn stick pans about 7/8 full. Bake 12 to 15 minutes.

ONION-CHEESE CORN BREAD:

Stir in 1/2 cup shredded process sharp American cheese (2 ounces) and 3 medium green onions, chopped (about 1/4 cup).

SKILLET CORN BREAD:

Pour batter into greased 10 inch ovenproof skillet. Bake about 20 minutes.