Skillet Cornbread

-1 cup Yellow Cornmeal
-1/2 cup All-purpose Flour
-1 teaspoon Salt
-1 Tablespoon Baking Powder
-1 cup Buttermilk
-1/2 cup Milk
-1 whole Egg
-1/2 teaspoon Baking Soda
-1/4 cup 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 cup shortening. Slowly add melted shortening to the batter, stirring until just combined. In a cast 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. The edges should be crispy. I like my corn bread with butter and honey.