Traditional Southern Cornbread

Directions

1. 1
   While preheating the oven to 450F, melt the shortening in a 13x9-inch baking pan. Swirl melted shortening around the pan to grease it.
2. 2
   Beat the eggs with a whisk till frothy in a large mixing bowl. Mix in buttermilk, then add melted shortening, while stirring.
3. 3
   Mix in cornmeal 1/2 cup at a time. Stir in baking powder and salt. Dissolve baking soda in the water and stir into the batter.
4. 4
   Pour batter into the greased pan and bake 15 minutes at 450F, or until firm to the touch.
5. 5
   Note: Buttermilk works best, but you can use 2 tablespoons of vinegar or lemon juice plus enough milk to equal 2 cups if you don't have any. You can also use soy milk if you need to make this dairy-free. Don't use a sweetened soy or almond milk, unless you like sweet cornbread. I usually don't.