1/4 cup vegetable shortening
2 cups white cornmeal
2 tbsp. all-purpose flour
2 tsp. baking powder (Clabber Girl)
1 tsp. baking soda
1 tsp. salt
1 egg
2 cups buttermilk

Melt shortening in a 9-inch iron skillet or 9-inch square baking pan in the oven, brushing sides of pan with melted shortening.

Sift together dry ingredients. Combine egg and buttermilk and stir into the dry ingredients along with melted shortening. Pour batter into a hot pan. Bake in 450°F (hot) oven for 20 to 25 minutes or until browned. Cut in squares or wedges. Serve hot with plenty of butter.