2 cups Elam's Stone Ground Yellow Corn Meal
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg, beaten slightly
1 cup buttermilk
1/4 cup cooking oil or melted shortening
Combine corn meal, baking powder, baking soda and salt in bowl; mix well. Add buttermilk, egg and oil or melted shortening. Stir just until dry ingredients are moistened; do not beat. Pour into well greased 8 inch square baking pan dusted with Elam's Yellow Corn Meal. Bake in hot oven (425 degrees) 20 minutes or until done and a light golden brown.
Makes 16 (2 inch) square pieces.
Variations: Follow recipe for Pioneer Corn Bread above and change as suggested below:
Sweet Milk Corn Bread:
Substitute sweet milk for butter�milk. Increase baking powder to 3 teaspoons and omit baking soda.
Muffins:
Fill well greased medium size muffin cups two-thirds full, Reduce baking time to 12 to 15 minutes or until done and a light golden brown.
Makes 12 2 1/2 x 1 1/8 inch muffins.