Ingredients:
1/3 cup lard or 1/3 cup Crisco
2 cups self-rising cornmeal
1/2 cup self-rising flour
2 eggs, well beaten
2 cups buttermilk
1 tablespoon dry cornmeal
Directions:
Preheat oven to 400 degrees. Put lard or shortening in baking pan or skillet. Place oven-proof skillet (a well-seasoned iron skillet works best) on rack and let shortening melt while mixing batter.
In large bowl, mix cornmeal, flour, eggs and buttermilk. When shortening is ready, pour into batter and blend well. Let batter rest for 5 minutes.
Sprinkle dry cornmeal over hot grease left in bottom of skillet. Pour batter into prepared pan. Bake at 400 degrees for 40-50 minutes until top is nicely browned and bread tests done in center like a cake.
Cut in wedges and serve hot with plenty of butter. This is great with chili or a thick stew.
Servings: 10-12
Time preparation: 10 min.
Time total: 60 min.