Preparation / Directions:
Optional: 1 8-oz. can corn, draines well.For a sweeter cornbread use 1/3
cup sugar. Preheat oven to 425 degrees. Using about 2-3 tablespoons of
shortening, grease a 9 inch cast iron skillet. Place the skillet in the
preheated oven. In a large mixing bowl, combine all the dry ingredients
together. Blend well. In a smaller bowl add buttermikl, milk and eggs. Add
the melted margarine and mix well. Add the liquid mixture to the dry
ingredients and mix well. Fold in the corn.
Remove the hot skittle from the oven and carefully pour in the batter.
Return the skillet to the oven, remembering that the skillet is still hot.
Bake for 25 minutes. Remove to a plate and rub top with a stick of butter
or margarine.
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