Skillet Corn Bread
Use an empty plastic ketchup or mustard bottle to store your vegetable oil. The opaque bottle will keep the oil fresh longer, and the narrow spout makes pouring easier.
2 Tbsp shortening
2 cup yellow cornmeal
1 cup flour
1 Tbsp baking powder
1 1/2 tsp salt
1/4 cup sugar
2 eggs, beaten
1 3/4 cup buttermilk
1/4 cup vegetable oil
Preheat oven to 400°F. Grease a 9-inch cast-iron skillet generously with shortening and place in the oven.
Reserve 1 tablespoon cornmeal. Combine remaining cornmeal, flour, baking powder, salt and sugar in a bowl; mix well. Add eggs, buttermilk and oil; mix well.
Sprinkle the hot skillet with reserved cornmeal. Pour batter into skillet.
Bake for 20 minutes or until golden brown. Loosen corn bread from the side of skillet. Cut into wedges.
For a crispier crust, make sure you preheat the oven for at least 15 minutes. Place a hot pad over the handle after you remove the skillet from the oven. This will help to avoid burned fingers.