Shrew Bread
1 1/2 C cornmeal
1/2 C flour
4 tsp B. P.
1/2 tsp salt
2 eggs
2 C buttermilk
Heat oven to 425 degrees. In cast iron skillet, coat bottom with butter. Put in oven to heat while mixing batter. Mix all dry ingredients well, then add eggs and buttermilk. Batter should be about like cake batter or a little thicker. Pour batter into hot skillet, return to oven until golden, about 30 minutes.

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