Corn Cake 2 Burrill Family after 1919

1 egg
1/4 cup sugar
1 dessert spoon of butter
Pinch of salt
1 cup sour milk(buttermilk will do)
3/4 cup corn meal
3/4 cup flour
1 teaspoon of soda
1 teaspoon of cream of tartar

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.
Combine milk with baking soda and stir into mixture in pan.
Stir in cornmeal, flour, 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.