Southern Cornbread

1 Tablespoon Vegetable Shortening
2 Cups White Lily Self-Rising
   Enriched White Cornmeal Mix
1 1/4 to 1 1/2 cups milk or buttermilk
1/4 cup vegetable oil
2 Tablespoons sugar

Heat oven to 425.  Put 1 Tablespoon shortening into an 8 or 10-inch cast iron skillet.  Place in oven to heat. (Do not heat baking pan.)

Beat Egg in medium bowl.  Stir in cornmeal mix, milk, oil and sugar just until moistened (batter will be lumpy).  Pour batter into heated skillet or prepared baking pan.

Bake 25 to 30 minutes for 8-inch skillet, 20-25 minutes for 10-inch skillet or 25-30 minutes for 8x8-inch baking pan or until golden brown and toothpick inserted in center comes out clean.  Cool 5 minutes in pan before serving.

Makes 8 servings