1 large egg
2 cups self-rising yellow cornmeal mix
2 cups buttermilk
1/4 cup butter-flavored shortening, melted
1/4 teaspoon salt
1 cup butter, melted
Preheat oven to 450 degrees F. Lightly grease a 13-x-9-x-2-inch pan, and place in oven to heat.
Bake for 20 minutes, or until cornbread is golden brown and begins to pull away from sides of pan. Allow to cool in pan for 20 minutes; remove to a wire rack to cool completely. Cut cornbread into 1-inch cubes.
Preheat oven to 350 degrees F.
Toss cornbread cubes with melted butter, and place on a baking sheet. Bake for 20 minutes, or until lightly toasted. Let cool on pan for 2 minutes. Remove to wire racks to cool completely. Store in an airtight container.