Cornbread

2 cups self rising cornmeal
1 to 2 tablespoons sugar (optional)
1 2/3 cups buttermilk
1 egg
1/4 cup melted shortening or vegetable oil
1-2 tablespoons white sugar (optional)

Mix corn meal with sugar (if using) buttermilk and egg. Add the melted shortening or oil. Pour into greased skillet or 8X8 baking dish. Bake for 30 minutes at 425°