3/4 cup white self-rising* corn meal
1 cup all-purpose flour
1/3 cup sugar
1 cup milk
1 egg, well-beaten
2 tbsp. butter, melted
1 tbsp. shortening
*Note:
3/4 cup regular corn meal may be used, instead of self-rising, with the addition of:
3 tbsp. baking powder
3/4 tsp. salt
Preheat oven to 425 degrees. Mix and sift dry ingredients. Add milk, egg and butter. Add shortening to cast iron skillet (large skillet for thin cornbread, small skillet for thicker cornbread) and place in oven to heat skillet and melt shortening. Carefully remove skillet and pour in cornbread batter. Return skillet to oven and bake for about 20 minutes, until top is golden brown. Serve warm.
