Golden Fried Cornbread

This is the recipe I've used for years to make Fried Cornbread,and thanks to Connie Lea asking about it I'm going to post it.:) I found the original recipe on the back of a bag of Martha White Yellow Cornmeal Self-Rising Cornmeal Mix, but I changed the type of milk that was used.If you like you could add a bit of finely chopped onion to the batter but try the way it's written first and see what you think.:) Cooking time is for each cornbread pattie. Submitted to Food.com (a.k.a. ZAAR ) on 2/24/11

• Ready In: 20 mins
• Yields: 9-12 cornbread patties

Ingredients

• 2  eggs, slightly beaten
• 1  cup buttermilk (original used regular whole milk )
• 1⁄4 cup  melted shortening (could use strained bacon drippings )
• 1 1⁄2 cups  self-rising cornmeal mix (PLEASE use yellow, wouldn't want have pale looking cornbread )
• 1  cup all-purpose flour
• 1⁄4 cup sugar
• 1⁄2 cup shortening

Directions

1. In a large bowl,combine all ingredients, mixing well.
2. In a large cast iron skillet ( can use an ordinary skillet ), heat 1/2 cup shortening over medium heat until hot but not smoking.
3. When oil is hot, add batter 1/3 cup at a time,( if batter seems too thick add about 1/4 cup of water ) spread batter until about 1/4 inch thick.
4. Fry until batter starts to bubble and edges look slightly dry,lift edge a bit to see if golden ( about 4 minutes ).
5. If it is,turn and brown other side.
6. After removing from skillet,butter and keep warm.
7. Repeat from Step 3 with remaining batter.