Cornbread

Preheat oven to 425.

In a cast iron skillet, heat 4 tbsp crisco. Get the pan and the crisco good and hot while mixing the ingredients for the cornbread.

1 1/2 cups white self-rising cornmeal
1/2 cup all-purpose flour
1 egg
1/2 cup buttermilk
1/4 teaspoon of baking soda
water

Combine the cornmeal and flour.

Mix in the egg and milk.

Add water slowly, until the mixture is thick like pancake batter.

Take the hot pan from the oven and pour in the batter. Be very careful. The melted shortening may splatter or pop and cause a burn. Smooth the batter quickly in the pan and put it straight back into the oven. You do not want to lose much heat.

Bake for 20 to 25 minutes until golden brown.