Skillet Cornbread

This is the best cornbread ever!!! Aubrey says that he can easily make a meal out of it, and I know he's not kidding. It's best when you use an iron skillet. Preheating the skillet seems to make the edges of the cornbread extra crispy.... just how I like it!


Ingredients:
2 cups self rising corn meal mix (I use Martha White)

2 TBSP self-rising flour (I use Martha White)
1 egg, beaten
2 cups buttermilk
1/2 stick butter or margarine, melted
vegetable shorting

Directions:
Preheat oven to 450. Grease a 9-inch iron skillet with shortening and place in oven to heat. In a large bowl, combine corn meal and flour. Stir in egg and buttermilk. Mix well. Pour melted butter on top of batter and mix lightly. Remove skillet from oven and carefully pour batter into skillet. Bake at 450 for 20-25 minutes or until golden brown.

Source: Jenny Bishop (mother-in-law)