When I was little sometimes we would have "cornbread" night for supper. Mom would make a BIG pan of cornbread about 2 inches deep. We would scrape out the bread part into a bowl with lots of butter and eat that and then we would take the crust part and put into a glass of cold milk, and eat that. Sometimes we would butter a slice of cornbread then put honey or molasses on it for desert. I always thought these were the most special suppers. After I was grown Mom told me those were the nights we had nothing else to eat.
I been making this cornbread since I was 10 years old, and have never measured it. So the measurments are just a guess. If too thick add more water, to thin add more meal. This is a rustic and simple bread really good with soups
I put the shortening into the iron skillet, place into a 500 degree oven to melt the shortening and get the skillet hot. About 5 minutes.
In a bowl I put my cornmeal and start adding water. it will be about as thick as a cake batter. Remove skillet from oven and pour cornmeaml mixture into the pan. Bake for 25 to 30 minutes until golden brown.
When done dump out onto a plate and serve hot. Do not let it sit in the skillet or it will "sweat" and make the crust soggy.