School Cafeteria Southern Cornbread

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2 tablespoons bacon drippings or Crisco shortening or oil
2 cups white cornmeal
1 tablespoon flour
1 teaspoon sugar (optional)
1 teaspoon baking powder
1 1/2 cups buttermilk
1 egg, beaten

Heat oven to 425 degrees F.
In 10-inch skillet (on top of stove) or
8- or 9-inch square baking pan (in oven),
melt drippings. Mix rest of ingredients
until blended. Add hot drippings or oil.
Pour into hot skillet or baking pan.
Bake 25 minutes or until done.

Source: Hope Public Schooll District, Arkansas;
published in the Spokesman-Review newspaper,
Dec 8, 1992