Southern Skillet Cornbread

 This cornbread is my family tradition.  It s true southern cornbread baked in a black cast iron skillet.

It is not a  sweet cornbread.  I  break it up and put it in  a glass of milk and eat it with a spoon.  My mother and grandfather would put it in  a glass of buttermilk and eat with a spoon.

Heat a heaping Tablespoon of Crisco shortening in black cast iron skillet in oven at 350.

In a bowl mix

2 cups White Lily self rising corn meal( you can take your cornmeal and make it self rising by adding 3 T baking powder and 1 t salt)(not as good as the White Lily)

2 eggs

2  Heaping T white flour

Pour some of the melted crisco into the batter and then add buttermilk until it resembles a cake batter.  Pour into hot cast iron skillet and bake 30 minutes.

Turn out onto plate to cool