Title: Corn bread shortcake
 Categories: Breads, Corn
      Yield: 4 Servings
 
      3 tb Bacon drippings
    1/2 c  Yellow cornmeal
    3/4 c  Flour
      2 tb Sugar
      1 tb Baking powder
    1/2 ts Salt
    1/2 c  Milk
      2 tb Melted butter
      1    Egg; beaten
 
  Melt 1 tablespoon of bacon drippings in a 9 inch-square baking pan.
  Place in oven at 425 degrees.
  
  Mix cornmeal, flour, sugar, baking powder and salt. In a separate
  bowl, mix milk with melted butter and 2 tablespoons melted bacon
  drippings. Let cool to tepid and beat in egg.
  
  Add milk-egg mixture to dry ingredients. Stir only until blended.
  Working quickly, pour batter into hot pan in the oven. Bake 20 to 22
  minutes, or until golden.
  
  Cut into 8 pieces. When ready to use, cut each slice in half
  horizontally, as for shortcake. Makes 4 to 6 servings.