Museum Cornbread

1 cup cornmeal
1 cup flour
2 pinches salt
2 tbsp sugar (or to taste)
2 tsp baking powder
1/2 cup lard
1 cup buttermilk mixed with 2 eggs
Crumble lard into dry ingredients and then add egg and buttermilk. Do not over-stir. Bake in a pie pan, which has been greased with lard and previously heated, for approx. 15 minutes.