Iron Skillet Cornbread The Iron Skillet Is A Must.

• 1-2 Tbs. Shortening (to Grease Skillet)
• 2 1/2 Cups Cornmeal Mix Plus
• 1-2 Tbs. Cornmeal Mix
• 3 Tbs. Shortening (or Lard)
• 1 Egg, Lightly Beaten
• 2 Cups Buttermilk (use Low-fat Not Non-fat)

1. Pre-heat oven to 450 degrees.
2. Generously grease your iron skillet with 1-2 tablespoons of shortening and dust with cornmeal until the surface is well coated. DO NOT HEAT THE SKILLET.
3. In a large mixing bowl cut 3 tablespoons of shortening into the 2 1/2 cups of cornmeal (much like you would when making biscuits). Add the egg and buttermilk and mix well.
4. Pour into skillet and bake for 20 minutes or until golden brown and crusty.
5. Serve immediately with butter and a cold glass of milk!
6. In this photo the cornbread pictured had 1/2 cup of fresh corn kernels added.

shortening, cornmeal mix, cornmeal mix, shortening, egg, buttermilk

Taken from tastykitchen.com/recipes/breads/iron-skillet-cornbread-the-iron-skillet-is-a-must/ (may not work)