Title: A different cornbread
 Categories: Dupree
      Yield: 8 Servings
 
 
      1/4 c  vegetable oil
        2 c  cornmeal mix
    1 1/4 c  milk
        1    egg -- beaten
    1 1/2 ts fennel seed -- cracked
    1 1/2 ts pepper -- cracked
  
  Preheat oven to 450 degrees. Pour the shortening in a 10-inch
  cast-iron skillet. Place the skillet in the hot oven. Place the
  self-rising cornmeal or mix in a bowl and whisk in the milk and egg.
  Add the fennel and pepper and stir until thoroughly blended. Stir the
  hot shortening into the batter, then pour the batter into the hot
  skillet. Bake 15 to 20 minutes, until done. Serve piping hot with
  butter.
  
  Yield: One 10-inch round