Not knowing exactly what I was doing, I melted the required amount of shortening on top of the stove in the black cast-iron skillet that would also serve as the baking dish. The shortening sizzled a bit when I poured it into the cornbread batter as the last ingredient. And the batter sizzled when I poured it into the hot skillet. But the outcome was near perfection. Dad said it was the best cornbread he'd ever eaten.
Compliments can build confidence.
I know this to be a fact. The recipe that follows would be a good one for enlisting the help of young, eager assistants. This slightly adapted recipe comes from the Idaho Wheat Commission. On a lightly floured surface, press mixture into a 12-inch round and then place on a greased pizza pan. Bake 10 minutes at 350 F. Cool.