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Buttermilk Cornbread:
1-1/2 cups cornmeal
3/4 tsp. baking soda
1 tsp. salt
1 and one-third cup buttermilk
2 eggs, separated
1/4 cup shortening, melted
Sift cornmeal, soda and salt.
Combine buttermilk and 2 well-beaten egg yolks. Add cornmeal mixture. Beat well. Add hot melted shortening and beat well. Fold in stiffly beaten egg whites. Pour into well-greased skillet. Bake at 450 degrees for 20-30 minutes.
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