1 heaping tbsp. shortening
2 c. cornmeal
1/2 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. salt
4 tbsp. flour
2 tsp. sugar (optional)
3/4 to 1 c. buttermilk
2 tbsp. oil
1 egg (optional)

Preheat oven to 425 degrees. In the oven, heat the shortening in an iron skillet or baking pan. Mix together the dry ingredients. Add the buttermilk, oil, and egg. Stir just until dry ingredients are moistened, batter will be thick. Remove skillet from oven. Pour batter into the very hot, well-greased skillet or baking pan. Bake at 425 degrees for 20-25 minutes.

VARIATION: Corn bread can be made with sweet milk. If doing so, omit baking soda. The bread will be more crumbly but will taste the same.

NOTE: When adding buttermilk, be careful not to use so much that the batter becomes thin. True Kentucky cornbread does not use egg or sugar.