MY MAMMA’S CORNBREAD
1/2 cup shortening, 2 eggs, 1 cup low-fat buttermilk, 1 cup yellow cornmeal, 1/2 teaspoon baking soda, 2 teaspoon sugar (optional), 1 cup flour, 1/2 teaspoon salt.
Preheat oven to 375 degrees. Spoon the shortening into an 8-inch cast iron skillet, put the skillet in the oven, melt the shortening. In a bowl add the eggs and beat them. Add the buttermilk and baking soda, stir well. Add the flour, cornmeal, salt, mix well. Add the melted shortening into the cornmeal mixture, stir until well blended. Pour the cornmeal mixture into the skillet and bake for 30-35 minutes, or until a case knife inserted into the center of the bread comes out clean.