2 cups self-rising white corn meal
1/4 cup self-rising flour
3/4 cup shortening
1 egg
1/2 cup buttermilk
whole milk (enough to make batter thin)
1 onion (optional)

Preheat oven to 425°F. Grease and flour iron skillet.

In a medium bowl, combine corn meal with flour. Add shortening and mix until crumbly. Add egg and buttermilk and mix well. Add whole milk, a little at a time, and stir in between to get batter like pancake batter.

Note: Using a wire whisk works best and it eliminates lumps.

Add onion now, if desired.

Bake in 425°F oven for about 35 minutes or until golden brown on top.

Serve while hot. Crumble some corn bread in small bowl, cover with cold buttermilk and salt and pepper.

Submitted by: Cindy C.