Pioneer Woman's Cornbread

1 cup Yellow Cornmeal

½ cups All-purpose Flour

1 teaspoon Salt

1 Tablespoon Baking Powder

1 cup Buttermilk

½ cups Milk

1 whole Egg

½ teaspoons Baking Soda

¼ cups Shortening

2 Tablespoons Shortening

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. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)

Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown.

Edges should be crispy!

(Pioneer Woman)