This is so easy, it's not even funny. For years I tried to make cornbread into something difficult and it just doesn't have to be. An old friend of mine taught me how to make this years ago and I've never even bothered with another recipe since. It's also very versatile, you can double the recipe or add green chilies, jalapenos, cheese, sauteed onions, just about anything to the mixture!
I cup self-rising cornmeal mix
1 cup buttermilk
1 tablespoon shortening
Preheat the oven to 400 degrees. This is a six inch skillet shown here. If you want thicker cornbread, use a smaller skillet.
Place the shortening into the skillet and heat it in the oven while it's preheating. Let the shortening get good and hot.
In a medium bowl, combine the cornmeal, buttermilk and egg.
Whisk until well blended. If you're adding ingredients to the recipe, now would be the time to do that :)
Brush the sides of the skillet with the melted shortening, then add the remaining melted shortening to the cornmeal mixture. WHISK QUICKLY!!! If not you'll have scrambled egg!
You can't tell, but I'm stirring this like a madwoman...
Pour the mixture into the hot skillet.
Bake for thirty minutes, or until golden brown.
If you double the recipe, it may need to bake for a few minutes longer.
Enjoy with butter!