Cornbread

Ingredients:
2 cups self-rising cornmeal
1 egg
2 cups buttermilk
1/4 cup shortening

Directions:
Melt shortening in 10-1/4 skillet while preheating oven.
Mix milk and egg with self rising stone ground corn meal.
Pour melted shortening into batter and then batter
into hot greased Lodge cast iron skillet
and bake at 400 degres F. until browned.