Cornbread

  • 2 cups self-rising cornbread
  • 2 cups buttermilk
  • 1 egg
  • 1⁄4 cup shortening

Melt shortening in a Dutch oven. Mix all other ingredients together in a separate bowl. Add melted shortening to batter, mix well and pour into greased Dutch oven. Bake for about 15 minutes or until golden brown.

Charcoal Hints:
Use a 10" Dutch oven. Use the 3up/3down cooking method with the 2/3 cooking time.
 
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