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1 c. cornmeal
3 Tbsp. all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
1 egg, slightly beaten
2 Tbsp. shortening, melted

Combine cornmeal, flour, baking powder, baking soda and
salt, mixing well. Combine buttermilk and egg, mixing well;
add to dry ingredients, stirring until dry ingredients are
moistened. Stir shortening into batter. Place a well-greased,
cast-iron cornstick pan in a 475 degrees oven for 3 minutes or until
hot. Remove pan from oven; spoon batter into pan, filling 2/3
full. Bake at 475 degrees for 12 to 15 minutes. Yield: 11

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