1 tsp. baking powder
4 c. stone ground cornmeal
1/2 tsp. salt
2 eggs
2 c. buttermilk
2 tbsp. shortening, melted

Preheat oven to 400 degrees. Before mixing bread, grease the iron skillet and place it in the hot oven. Remove just prior to pouring cornbread mixture in it. Mix dry ingredients together. Mix eggs, buttermilk and shortening. Make a "well" in the center of the dry ingredients. Add liquid mixture, stir slowly until batter is smooth. DO NOT BEAT OR OVERMIX. Pour into heated skillet and return to oven for 25 minutes. Your cornbread should turn out crusty on the outside and moist and done on the inside.