Put a nice sized dollop of shortening in your cast iron skillet. Heat it in the oven on 425 degrees until it has melted. Keep a good eye on it or it will get too hot!
Roll the melted oil around in the skillet. You will pour the extra into your batter.
Mix corn meal, buttermilk, egg and melted shortening to make a nice batter. Sorry, but I don’t measure this, so I don’t know the exact amount of the ingredients – just don’t make it too thick or your cornbread will be dry. Not as thick as cake batter…
Pour into hot skillet and bake @ 425 until the top starts to turn golden brown.
Invert the pan and it should come out nicely.
It took me a few times to get this down pat, so don’t worry if it is dry or doesn’t come out of the pan well. Just keep practicing! Delicious with white beans!
Zuzu and Papa 
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going to try your cornbread this weekend. I like looking at pictures for help.
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Instead of using "anonymous", use name/url and just put your name and leave the URL blank.
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One more time…. I LOVE cornbread and yours looks so good!
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yea it worked! I had to click on the post comments twice so I'm going to try again
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Thanks, Denise!
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Oh YUM!
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