The shortening may be butter, bacon fat, chicken fat or beefdrippings. Add the liquid in two stages to avoid a lumpy batter because cornmeal doesn't absorb liquid quickly.



Preheat the oven to 425°. Prepare a shallow 8x8 pan, or cast iron skillet, by buttering the sides and bottom. If using a skillet, preheat it in the oven.
3/4 cup corn meal
1 cup flour
1/3 cup sugar
3 tsps baking powder
3/4 tsp salt
Mix and sift the dry ingredients into a bowl.
1 egg, well beaten
1 cup milk
2 Tbsp melted shortening
In a separate bowl or measuring cup, beat the egg, then mix in the milk and melted shortening.
Add one-half the liquid mixture to the dry ingredients, stirring just enough to blend. Add the remaining liquid and again stir until just blended. Pour the batter into the prepared pan.
Bake until the top is golden and a knife inserted in the centre comes out clean, about 20-25 minutes.
These are the essential accompaniment to chili con carne, but they're also good just with butter and jam.
Makes 8 portions from The Fanny Merritt Farmer Boston Cooking School Cookbook, 10th ed. 1959