Country Corn Bread or Cornsticks
rec.food.cooking/Jill McQuown/2002

2 cups yellow corn meal
1 cup all purpose flour
2 Tbs. baking powder
5 Tbs. shortening or butter
1 tsp. salt
2 large eggs
1 cup buttermilk

Blend dry ingredients together. Cut in shortening or butter and blend until you have a crumbly mixture.

Whisk together the egg and buttermilk and incorporate into the dry mix. Spoon into greased muffin tins or pour into a small greased cast iron skillet.

Bake at 450F for 25-30 minutes.

I also make cornsticks this way. Fluffy and delicious!