Though there are many variations, this is how to make basic Southern cornbread.

Difficulty Level: Average      Time Required: 30 minutes

1. Preheat the oven to 450 degrees F.
2. Place 4 tablespoons of shortening in a cast iron skillet (or 9-inch square baking pan); place the skillet in the oven to heat.
3. In a large bowl, beat 1 egg with 1/2 teaspoon of baking soda.
4. Add 1 3/4 cups of buttermilk.
5. Stir in 2 cups of self-rising cornmeal mix.
6. Stir in about 2 tablespoons of the hot, melted shortening.
7. The batter should be creamy and pourable. If too thick, more buttermilk or a little water may be added.
8. Pour batter into the hot skillet.
9. Bake at 450 degrees for 20 to 25 minutes, or until golden brown.
   

1. If you can't find self-rising cornmeal mix, use regular cornmeal with 2 teaspoons of baking powder and 1/2 teaspoon of salt per cup.
2. For a lighter cornbread, replace 1/2 cup of the meal with 1/2 cup of all-purpose flour.
3. Add a teaspoon or two of bacon grease to the shortening for flavor.
   

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