Ingredients:
4 tablespoons vegetable shortening ( Crisco)
1 eggs
1 teaspoon baking soda
1 teaspoon salt
2 cups cornmeal
1 1/3 cups buttermilk
Directions:
Preheat oven to 425-degrees F.
Put shortening in cast iron skillet and heat in oven until skillet is hot and shortening is melted (6-8 minutes).
While shortening is melting, in a large bowl beat egg and add baking soda and salt, beating well to combine. Stir in cornmeal and buttermilk.
Remove hot skillet from oven. Pour half of the hot shortening into batter and stir until combined.
Pour batter into skillet and place in oven.
Bake for 15-20 minutes or until golden and tests done when toothpick is inserted in center.
Cut bread into 8 wedges and serve hot with butter.
Servings: 4-8
Time preparation: 15 min.
Time total: 35 min.