|Yellow cornmeal||1 1⁄2 Cup (24 tbs)|
|Egg||2 , separated|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Shortening||2 Tablespoon, melted|
Lift the cornmeal by spoonfuls into the measuring cup, then level off.
Sift cornmeal and salt together.
Beat egg yolks thoroughly, add soda and buttermilk and beat until completely mixed.
Add to cornmeal mixture and stir until ingredients are blended.
Add hot melted shortening, beat again, and fold in the stiffly beaten egg whites.
Turn immediately into a piping hot greased 10-inch heavy skillet and bake in hot oven (450° F.) for 30 minutes.
Serve at once with plenty of butter.