Skillet Cornbread Or Corn Pone

• 1 Tbsp. vegetable oil
• 1/3 c. flour
• 1/3 c. cornmeal (yellow or white)
• 1/3 c. milk
• 1 tsp. baking powder
• 1 egg, beaten
• 1/4 tsp. salt
• cooking oil (for skillet)
• 3 c. yellow cornmeal
• 1 tsp. salt
• 1 tsp. soda
• 1/4 c. shortening or bacon pan drippings
• 1 pt. cracklins (cracklin is the lean meat and fat rendered from lard)
• buttermilk
• 1 c. white flour
• 1 1/2 c. buckwheat flour (purchased at Farmer's markets)
• 1/4 tsp. salt
• 1/2 c. buttermilk
• Alaga syrup or maple syrup (if you prefer)
• pinch of soda (1/8 tsp.) in 1/4 c. water
• 2 c. flour, sifted
• 3 tsp. baking powder
• 1 tsp. salt
• 1 c. buttermilk
• 1 c. shortening

1. Sift flour, salt and baking powder together in a bowl.
2. Add the shortening.
3. Preheat oven to 350u0b0.
4. Blend together with your hands until the mixture is crumbly.
5. Pour in the buttermilk, a little at a time, and stir with a wooden spoon until a dough is formed.
6. Shape into a ball and return to the bowl.
7. Set aside.

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Taken from www.cookbooks.com/Recipe-Details.aspx?id=271212 (may not work)