|White cornmeal||1 1⁄2 Cup (24 tbs)|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Egg||2 , separated|
|Shortening||1⁄2 Cup (8 tbs), melted|
Lift cornmeal lightly into measuring cup then sift with soda, and salt directly into mixing bowl.
Add buttermilk to well-beaten egg yolks and add to cornmeal mixture; beat well.
Add hot melted shortening and again beat well.
Fold in stiffly beaten egg whites.
Turn immediately into a piping hot, greased, 10-inch heavy skillet, and bake in a hot oven (450° F.) for 25 to 30 minutes.
Serve at once with butter.