Daddy's Corn Bread

In our family, Daddy always made the corn bread and at almost 80, he still does.

He always used his well-seasoned cast-iron corn stick pans or sometimes his equally seasoned black iron skillet. Getting the shortening "smokin hot" is the key to a crispy brown outside.

If you really want to be southern, substitute bacon grease for the shortening.

You may also use white corn meal instead of yellow for a more cake-like texture or replace the white flour with whole wheat if your preference is a coarse corn bread. Any way is delicious!