Buttermilk Cornbread

1. Set up the oven for baking on the middle shelf. Preheat the oven to 450F and place the 1/2 cup of shortening into a large, oven safe skillet (I use a 12inch cast iron skillet). Place the skillet into the oven to heat. 2. In a large bowl, combine the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt. Form a hollow in the center of the dry ingredients. 3. Add the wet ingredients: 2eggs, and buttermilk to the hollow of the dry ingredients, and whisk together with the dry until it is well incorporated. 4. Very carefully, it will be hot, pour 1/2 of the melted shortening into the batter mixture, leaving 1/2 the shortening in the skillet. Mix the batter until well blended, and pour the batter into the skillet. 5. Return the skillet to then oven and bake for 25-30 minutes or until done, when a toothpick comes out clean when checked in the center. 6. Once done, allow to cool in the skillet for at least 30 minutes before removing. Note: Leaving 1/2 the shortening in the skillet prior to pouring in the batter is to help set the crust of the bread. It commonly comes over the top of the batter when you pour the batter in.