Indian Cornbread

1-1/4 c. yellow cornmeal
1/2 c. sifted all-purpose enriched flour
1 tbsp. granulated sugar
1 1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. soda
1 egg, beaten
1 1/4 c. buttermilk
1/4 c. shortening, or margarine, melted

Combine cornmeal, flour, granulated sugar, baking powder, salt and soda and mix thoroughly. Sifting dry ingredients together is the best way. Beat egg and blend in buttermilk. Quickly stir dry ingredients and shortening into milk and egg mixture, leaving a few lumps. Pour into a greased 8 inch square pan. (Batter will be rather thin). Bake at 425 degrees 15 to 20 minutes or until nicely browned. Cut into squares. Serves 6 to 8.