1 cup yellow cornmeal
1/2 c. all purpose flour
1 tsp salt
1 TB baking powder
1 cup buttermilk
1/2 cup whole milk
1 egg
1/2 tsp soda
1/4 cup shortening
2 TB shortening
Preheat oven to 450*. Combine cornmeal, flour, salt, and baking powder in a bowl. Mix well. Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
In a small bowl, melt 1/4 c of shortening. Slowly add melted shortening to the batter, stirring until just combined. In an cast iron skillet, melt the remaining 2 TB over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
Cook on stove top for 1 minute, then bake for 20-25 minutes or until golden brown. Edges should be crispy.
Recipe by Pioneer Woman