Corn Bread

By Raianne

Ingredients

• 3 T vegetable shortening, oil or drippings
• 2 C Aunt Jemima Self-Rising buttermilk corn meal mix
• 1 to 2 T sugar
• 1 1/2 C milk
• 1 egg, beaten

Preparation

Step 1

Heat oven to 425. Heat shortening in 10 inch oven proof skillet or 8 or 9 inch square baking pan in oven 3 minutes; tilt skillet to coat bottom evenly. Combine dry ingredients. Add milk and egg; mix until blended. Add melted shortening; mix well. Pour into hot skillet; bake 20 to 25 minutes or until toothpick comes out clean.