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Ingredients:
- Iron skillet (7"–10")
- 3 tablespoons Crisco Butter Shortening
- 1 1/2 cups Martha White Yellow Cornmeal Mix
- 1 egg
- 1 1/2 cups buttermilk
Preheat oven to 500°
Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.
In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.
Bake at 500° until it is deliciously golden brown.
Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.
In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.
Bake at 500° until it is deliciously golden brown.
