Cornbread for Dressing

Ingredients:

2 Tblsp. shortening or vegetable oil

2 large eggs

4 cups self-rising white cornmeal mix (White Lily preferred)

3 1/2 cups buttermilk (or 3 cups milk - but not skim)

1/2 cup vegetable oil

1/4 cup all purpose flour

Preparation:

1. Heat oven to 425 degrees.

2. Spoon 2 Tblsp. shortening or 2 Tblsp. vegetable oil into medium-sized cast iron skillet or 8" square glass pan. Place in oven for about 5 minutes, until shortening is melted/oil is spread and pan/skillet is hot.

3. While pan is heating, whisk eggs into a medium bowl.

4. Whisk buttermilk (milk) and oil into eggs.

5. Add cornmeal and flour to egg mixture and stir until just moistened (batter will be lumpy).

6. Remove skillet from oven and tilt it to coat entire bottom with shortening.

7. Pour batter into skillet.

8. Bake 25 to 30 minutes or until toothpick inserted into center comes out clean.