Corn Bread

1 stick butter (room temperature).
1/2 cup sugar.
3 eggs.
1 1/2 cups buttermilk.
1 1/2 cups flour.
1 1/2 cups yellow cornmeal.
1 tblsp. baking powder.
1 tsp. salt.
Crisco.

Preheat oven to 425.
Cream butter and sugar for 10 minutes.
Add eggs one a time beating after each egg.
Combine dry ingrediants in a seperate bowl.

Add dry ingrediants & buttermilk to the butter, egg, and sugar mixture
alternating between each and eating after each addition.
Mix batter well.

Grease a 9 x 9 baking pan with Crisco.
Pour in batter and bake 30 to 35 minutes until top is brown and cake
tester inserted comes out clean.

Cool in pan 10 minutes, then remove and cool on wire rack.
Serve warm with butter.