Hi Mrs. Overall - I never use buttermilk in mine - I use a combination of approximately half water and half whole milk. I never use sugar or eggs in mine - that is all to my taste - you will, of course, adjust it to the way you like it after a while. I started out using all milk, but I didn't like the texture as much as when I used part water.
I just put about an eighth of an inch of Crisco oil in the bottom of the cast iron skillet and put it in the pre-heated oven. Put some corn meal in a bowl - add some milk and water and Crisco oil to it - mix it just enough to get it all wet - it is about the same thickness as a cake mix when you first get it mixed up (before you beat it with the mixer). As soon as the skillet with oil gets screaming hot, I pour in the mixture (it should sizzle when you pour it in) - and close the oven door quickly. When it is done thru and golden brown on the top I take it out and cut it into pie shaped wedges. Serve with soup, stew, homemade beans - or just with a meal of any kind - it is very versatile. I don't enjoy it, but a lot of people love to take a piping hot piece and slather it with butter and eat it right then.
This is supposed to be a way to make a substitute for buttermilk if you don't have any real buttermilk. I have heard it all my life, but I have never tried it:
Mix 1 cup of milk with one tablespoon of lemon juice and let sit for 10 minute - stir again.
Shortening is kind of a solidified vegetable oil - I never use it, I only use oil, olive oil, butter and margarine. I just read this:
In Ireland and the UK Cookeen is a popular brand.
http://en.wikipedia.org/wiki/Shortening
Please let me know how you like it.
BBWCHATT
The old lady in Chattanooga, Tennessee, USA