2 – 4 tablespoons shortening (or bacon drippings)
1 1/2 cups white self-rising cornmeal
1/2 cup all-purpose flour
1 egg
1/2 cup buttermilk, or sweet milk
1/4 teaspoon of baking soda if using buttermilk water

Preheat the oven to 425. Put the shortening in a cast-iron skillet and
place on medium heat or in the oven. Combine the cornmeal and flour, then
mix in the egg and milk. Add water slowly, until the mixture is pourable
(like thick pancake batter). Take the hot pan from the oven, pour some of
the melted shortening (a tablespoon or more) into the batter, then pour
the batter into the hot pan. Place back in the oven and bake for 20 to 25
minutes, until the outer crust is golden brown.