Cornbread

(This is one of my favorite things to snack on, and its really easy.  It depends on having the right kind of flour and cornmeal)

1 c. self rising flour (I like Martha White or Hudson Cream, but those are hard to find outside of the south)
1 c. self rising cornmeal mix (again, the best kind is hard to find here, but try to use the same as the flour)
1 egg
� c. buttermilk
1 c. milk

Preheat the oven to 450 and melt 1 spoonful of shortening in a 9 inch round pan.  Cast iron is best, but use whatever you have.  Mix the flour and cornmeal.  Stir together the liquids and add to the dry.  Stir well and add a bit more milk if it is dry.  Add the melted shortening and mix well.  Pour the batter into the pan and bake for about 25 minutes, until the top is golden brown.  Turn out onto a plate and serve with butter.

{via Kathy}