|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.
Serving size: Complete recipe
Calories 2095 Calories from Fat 1120
% Daily Value*
Total Fat 126 g194.3%
Saturated Fat 30.6 g153.1%
Trans Fat 13.5 g
Cholesterol 423 mg141%
Sodium 3117.1 mg129.9%
Total Carbohydrates 190 g63.3%
Dietary Fiber 23.4 g93.6%
Sugars 4.1 g
Protein 51 g101.8%
Vitamin A 9.7% Vitamin C
Calcium 8% Iron 58%
*Based on a 2000 Calorie diet