Traditional Southern Cornbread

1. 1

   While preheating the oven to 450F, melt the shortening in a 13x9-inch baking pan. Swirl melted shortening around the pan to grease it.

2. 2

   Beat the eggs with a whisk till frothy in a large mixing bowl. Mix in buttermilk, then add melted shortening, while stirring.

3. 3

   Mix in cornmeal 1/2 cup at a time. Stir in baking powder and salt. Dissolve baking soda in the water and stir into the batter.

4. 4

   Pour batter into the greased pan and bake 15 minutes at 450F, or until firm to the touch.

5. 5

   Note: Buttermilk works best, but you can use 2 tablespoons of vinegar or lemon juice plus enough milk to equal 2 cups if you don't have any. You can also use soy milk if you need to make this dairy-free. Don't use a sweetened soy or almond milk, unless you like sweet cornbread. I usually don't.

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