Grandaddy’s Skillet Cornbread

 

2 C. self-rising cornmeal mix

2 T. butter, melted and cooled slightly

2 C. buttermilk

2 eggs, beaten

2 T. mayonnaise

1 T. shortening

 

In a bowl, combine all ingredients except shortening. Stir until creamy. Grease a cast-iron skillet well with shortening. Pour batter into skillet. Bake at 425 degrees for 15 minutes, or until a toothpick inserted in the center tests clean. Cut into wedges; serve warm. Makes 8 servings