Ingredients:
1 3/4 cups white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
1 large egg
3 tablespoon shortening or bacon grease
Preheat the oven to 450 degrees. Put a 9" cast iron skillet or pan on the
stove over medium heat and put the shortening in the skillet.
Mix the dry ingredients together in one bowl. Mix the egg and buttermilk together
in another bowl. Mix the dry ingredients into the wet ingredients.
When you start to see little wisps of smoke coming from the hot shortening,
pour most, not all of the shortening into the cornbread batter and mix well.
Then pour the batter into the hot skillet.
Put in the oven and bake about 30 minutes, until brown on top.
Mix honey or molasss with the butter and serve with the corn bread.
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