Corn Bread

From Betty Crocker's Cookbook
1 cups cornmeal cup all-purpose flour
1/4 cup shortening or bacon fat (I use unsalted butter, melted) 2 teaspoons baking powder
1 cups buttermilk 1 teaspoon sugar (I usually use 3 -4 tablespoons because I like it a little bit sweet)
2 eggs 1 teaspoon salt
7 - 8 ounces whole corn, thawed and/or drained teaspoon baking soda
Heat oven to 450 degrees. Mix cornmeal, flour, baking powder, sugar, salt, and baking soda together in large bowl. Stir in the well-drained corn. Whisk the buttermilk and eggs together. Pour the liquid mixture into the dry mixture, quickly add the butter, and stir until well mixed. Pour into greased 9-inch layer pan or 8- or 9-inch square pan. Bake until golden brown, about 30 - 35 minutes. Serve warm.