Cornbread

Directions

1. 1
   Preheat oven to 425°.
2. 2
   Using a No. 9 cast-iron skillet, melt 1 tablespoon shortening as oven heats.
3. 3
   Cream remaining 1 tablespoon shortening; add sugar.
4. 4
   Cream until light and fluffy.
5. 5
   Add beaten egg yolk.
6. 6
   Sift cornmeal, flour, soda, baking powder and salt together and add to egg mixture alternately with sour milk.
7. 7
   Last fold in egg white beaten stiff.
8. 8
   Turn into hot cast-iron skillet and bake for 20 minutes, or until inserted toothpick comes out clean.