Cornbread

This is a great addition to Chili

Preheat Oven: 450 degree

• 1 cup Buttermilk
• 1 cup Stone Ground Cornmeal
• 1/2 tsp Salt
• 1/2 tsp Sugar
• 1 tsp Honey
• 1/2 tsp Baking Soda
• 1 Egg
• 1 tbsp Shortening

Melt shortening in a 9-inch round iron skillet in the heating oven.

In large bowl, stir cornmeal, salt, sugar and baking soda together. Stir in the egg, honey and buttermilk.

Remove skillet from oven and pour batter into skillet. stirring the belted shortening into the batter.

Bake for 30-40 minutes. Remove from oven when top of cornbread is brown and feels firm to the touch. Turn out onto serving plate. Cut into wedges. Serve immediately.