Cornbread a La Betty Crocker, Circa 1980

I graduated high school in 1981 and complained to my mom that she didn't teach me to cook like all my friends' mothers had done. She gave me a Betty Crocker cookbook and told me that she made sure I knew how to read. After a flood at my house ruined it, my mom gave me her identical copy 10 years later. And now I need to record a few recipes because this poor, tattered, splotched and dog-eared book doesn't look like it will last much longer.

• Ready In: 40 mins
• Serves: 9-12
• Yields: 1 pan

Ingredients

• 1 1⁄2 cups cornmeal
• 1⁄2 cup all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon sugar
• 1  teaspoon salt
• 1⁄2 teaspoon baking soda
• 1⁄4 cup shortening or 1⁄4 cup bacon fat
• 1 1⁄2 cups buttermilk
• 2  eggs

Directions

1. Heat oven to 450°. Mix all ingredients; beat vigorously 30 seconds. Pour into greased round layer pan, 9X1.5 inches, or square pan, 8x8x2 inches. Bake until golden brown, 25-30 minutes. Serve warm.