Instructions: Preheat oven to 450F.

Pantry note: cornmeal from a mix or use self-rising cornmeal.

Pour the shortening in a cast-iron cornstick mold or 10-inch skillet. Place mold 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 from the mold into the batter, then pour the batter into mold. Bake 12 to 15 minutes, until done. Serve piping hot with butter.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.