Corn Cake 1 from the Burrill Family after 1919

1 egg
1/2 cup sugar
1 dessert spoon butter
salt
1 cup sweet milk
3/4 cup flour
3/4 cup corn meal
2 teaspoons cream of tartar
1 teaspoon of soda, sifted with the flour and C of T

Preheat oven to 375 degrees F.
Grease an 8 inch square pan.
Melt butter in large skillet.
Remove from heat and stir in sugar.
Quickly add egg and beat until well blended.
Stir milk into mixture in pan.
Stir in cornmeal, flour mixture, and salt until well blended and few lumps remain.
Pour batter into the prepared pan.
Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.