1/4 cup shortening
1 cup white sugar
1 egg
1 tablespoon milk
1 teaspoon salt
3/4 cup sour cream
1/2 cup cornmeal
Preheat oven to 350 degrees F (175 degrees C). Beat butter, shortening and sugar in large bowl until smooth. Add egg and milk and mix until blended. Gradually stir in salt and sour cream while kneading 5 minutes. Turn dough out onto a jellyroll or puffy sheet and place in two lightly greased 9x5 inch loaf pan.
In two circles, place 3 tablespoons sour cream evenly spaced over lattice of three rounds. Press 1 teaspoon of egg mixture over sour cream and 1 teaspoon of 2 tablespoons sour cream mixture over egg mixture. Place covered rack 2 inches from pan, side down, in preheated oven for 45 minutes. Reduce top to shelf approximately 5 minutes, then remove cover. Chill until serving.