Corn Bread

My friend Erin is over for the evening and she just mixed this up from my old, tattered Country Kitchen cookbook that was once produced by Tyndale House Publishers. This recipe has been a staple in our family forever. But I usually up the ratio of cornmeal to flour.

1 egg
1-1/2 c buttermilk (we were out of buttermilk so we mixed plain yogurt and milk. Works as well.)
1 tsp baking soda
1-1/2 c flour
1/2 c cornmeal
1 scant T sugar (or a heaping T of honey instead)
1 tsp salt
3 level tsp baking powder (that's one tablespoon, folks)
1/4 c shortening

Mix all ingredients and bake in long baking dish at 350 for 25 ninutes or until golden brown.

Recipe attributed to Edna Denlinger