Daddy'S Corn Bread

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   ["In our family, Daddy always made the corn bread and at almost 80, he still does.", "He always used his well-seasoned cast-iron corn stick pans or sometimes his equally seasoned black iron skillet. Getting the shortening ""smokin hot"" is the key to a crispy brown outside.", "If you really want to be southern, substitute bacon grease for the shortening.", "You may also use white corn meal instead of yellow for a more cake-like texture or replace the white flour with whole wheat if your preference is a coarse corn bread. Any way is delicious!"]

* Per serving · 4 servings · Values may vary.

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