Coat the inside of an 8x8 baking pan or cast-iron skillet* with the shortening or butter and place in the heating oven for 5 or so minutes. Remove pan from oven, pour batter into it and return to oven. Bake at 400 degrees 22-25 minutes or until cornbread is golden brown on top. Let stand about 5 minutes, remove from pan and slice.
* You can also use this recipe with molds, muffin pans or any other kind of baking tin. My significant other's from North Carolina and claims it's not cornbread if it's not made in cast iron.
From:Jonathan T. Smillie
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