1 c. cornmeal (plain)
1 1/2 tbsp. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
1 egg
2 tbsp. cooking oil

Preheat oven to 450 degrees. Mix ingredients in order given above. Grease 9-inch cast iron skillet with shortening. Heat skillet on top of stove until very hot. Pour cornbread batter into hot skillet. Bake 20-25 minutes or until top is golden brown. If thicker cornbread is needed, double all ingredients except egg and use 3 tablespoons cooking oil instead of 2.