Pre-heat oven to 400°F.
Place the vegetable shortening in an iron skillet and place in pre-heated oven.
In a medium bowl, combine all dry ingredients; thoroughly combine.
Add beaten egg and buttermilk, mixing well.
Remove hot skillet from oven and sprinkle a little cornmeal in pan before adding batter; the sprinkled cornmeal will brown nicely and will add a crispier texture.
Pour mixture into the iron skillet.
Place in pre-heated oven and bake for 20 minutes, or until lightly browned.
Cornbread has completed baking when a toothpick inserted in the center comes out clean.
