Cornbread

Ingredients:

1 cup yellow cornmeal
1/2 cup all-purpose flour
1 t Salt
1 T baking powder
1 cup buttermilk
1/2 cup milk
1 egg
1/2 t baking soda
1/4 cup shortening

2 T shortening

Directions:
Preheat oven to 450 degrees.

Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.

Measure the buttermilk and milk in 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 shortening. Slowly add melted shortening to the batter, stirring until just combined.

Put the remaining 2 tablespoons shortening in the iron skillet and place it in the oven, letting the shortening melt and the iron skillet get hot. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Bake for 20 to 25 minutes or until golden brown. Edges should be crispy!

*adapted from The Pioneer Woman's cornbread recipe.