Yummy Cornbread

I love this cornbread with a good bowl of chili or stew, but it also works well for Dressing at Thanksgiving.  Use bacon drippings if you can, because they add such an amazing flavor to the cornbread!  And the buttermilk gives the cornbread a very moist and rich texture.  I used to use the boxed cornbread mixes, but after making this, I will never use mixes again!!   

Ingredients:
2 tablespoons shortening or drippings
1 1/2 cup cornmeal (I have used white and yellow cornmeal and both work just fine)
3 tablespoons flour
1 teaspoon salt
1 teaspoon baking soda
2 cups buttermilk
1 egg

Directions:
set your oven to 450
Put the shortening or drippings in an oven safe dish, I use an 8x8 square glass dish, and put the dish into the oven while it is heating up.
In a separate bowl, combine the cornmeal, flour, salt, and baking soda.
Add the buttermilk and egg to the dry mixture and stir until well combined.
Make sure that all of the shortening or drippings have melted in your baking dish. 
Tilt the baking dish to make sure that the entire bottom of it is coated. 
Pour the cornbread mixture into the hot baking dish.
Bake for 22 to 25 minutes.

I have always used bacon drippings to make this, so if you use shortening instead, you might want to add some extra seasoning.  You could also try using 1 tablespoon of butter and 1 tablespoon of shortening.  Anyhow, next time you need cornbread, you should definitely give this recipe a try!  It is easy, and SO yummy!