Buttermilk Cornbread - cooking recipe

Ingredients

2 cups buttermilk cornmeal mix (like Aunt Jemima or White Lily)
3 tablespoons Crisco shortening
1 1/2 cups buttermilk or 1 1/2 cups milk
1 beaten egg

Preparation

Melt shortening in a large (approximately 12 inches) iron skillet in a 350 degree oven until melted and very hot.
While the shortening is heating you can begin to prepare the cornbread batter.
In a large bowl combine the meal, egg and buttermilk and mix only to combine ingredients some lumps left is best.
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.
Pour batter into pan and cook in oven for approximately 20 to 25 minutes.