Buttermilk Cornbread

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 2 cups buttermilk cornmeal mix (like aunt jemima or lily)
• 3 tablespoons crisco shortening
• 1 1/2 cups buttermilk or 1 1/2 cups milk
• 1 beaten egg

Recipe

• 1 melt shortening in a large (approximately 12 inches) iron skillet in a 350 degree oven until melted and very hot.
• 2 while the shortening is heating you can begin to prepare the cornbread batter.
• 3 in a large bowl combine the meal, egg and buttermilk and mix only to combine ingredients some lumps left is best.
• 4 when the shortening is hot, roll it around in the pan to keep the cornbread from sticking and pour the remaining shortening (leave about a teaspoon in the pan) into your batter and mix together.
• 5 pour batter into pan and cook in oven for approximately 20 to 25 minutes.