• Iron skillet (7"–10")
• 3 tablespoons Crisco Butter Shortening
• 1 1/2 cups Martha White Yellow Cornmeal Mix
• 1 egg
• 1 1/2 cups buttermilk

 Preheat oven to 500°

Put 3 tablespoons Crisco in the iron skillet and melt. Set aside.

In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet.

Bake at 500° until it is deliciously golden brown.