(I made a half-batch, which is why mine’s so thin)
1/3 cup shortening
2 cups self-rising cornmeal
1 egg, slightly beaten
scant 2 cups milk
Spray an 8-inch cast-iron skillet with nonstick spray, toss in shortening, and place into an oven preheated to 450F.
In a large bowl, combine the cornmeal, egg, and milk; mix until combined. Remove melted shortening from oven and pour into mixture; stir until blended. Pour batter into the skillet and bake for 30-35 minutes, or until golden brown on top. Turn out onto a plate, slice, serve, butter, and consume.