There’s nothing better than cornbread on a hot summer day. It’s the perfect addition to any picnic, buffet, or barbeque dinner. And if you really want to experience cornbread right, you must never make anything from the box. Rather, try this recipe for southern cornbread. The crucial elements are the fresh and natural ingredients as well as the cast iron pan. Don’t scrimp on any element, and you’re sure to be pleased with this recipe. Also, if you’re pleased with these results, don’t forget to search out other recipes that make use of cast iron pans. You (and your taste buds) won’t be sorry!

~ Preheat oven (450 F)
~ Put 4 tablespoons shortening in pan/skillet; place in oven
~ In large bowl: beat 1 egg, ½ teaspoon baking soda
~ Add 1 ¾ cup buttermilk
~ Stir in 2 cups self-rising cornmeal mix
~ Add 2 tablespoons of the melted shortening
~ Pour batter into skillet/pan
~ Bake 20-25 minutes, or until nicely browned