1 teaspoon powdered egg white (or one fresh egg white, beaten with an egg until foamy)
2 Tablespoons butter-flavored shortening, divided
⅔ cup milk (or buttermilk)
¼ cup water (approximate)
Instructions
Place 1 tablespoon shortening in a 6-inch cast iron skillet. Put skillet in the oven and preheat oven to 450 degrees.
Place cornmeal mix and powdered egg white in a small bowl and stir together.
Melt remaining tablespoon of shortening and set aside.
When oven is preheated, quickly add the shortening and milk to the cornmeal mixture. Stir. Add water as necessary to make a batter that's easy to pour, but not runny.
Remove skillet from the oven (the oil may be smoking a bit, that's ok) and pour cornbread batter into the hot pan. Always make sure the oil is hot before you pour in the batter. If you aren't sure, drip in just a few drops of batter. If it doesn't sizzle, the pan isn't hot enough and you won't get a good crust.
Reduce heat to 425 and bake approximately 15-20 minutes or until cornbread is light brown on top.
Remove skillet from oven and lightly run a knife around the outside of the cornbread. Turn the pan upside down onto a plate.
Cut the cornbread into sections and serve immediately. It dries out quickly.
Recipe by Culinary Musings at https://www.culinarymusings.com/2009/01/cooking-in-cast-iron/