Combine egg and buttermilk, mixing well. Combine dry ingredients; stir into egg mixture. Stir in shortening.
Drop batter by 2 tablespoonfuls onto a hot, lightly greased griddle or skillet. (Stir mixture frequently to prevent cornmeal from settling.) Turn cakes when tops are covered with bubbles and edges are browned. Serve hot with butter.
Oxmoor House Homestyle Recipes