2 cups stone-ground corn meal

2 tsp baking powder

1 tsp salt

1 egg, beaten

¼ cup shortening (Crisco – solid)

1 cup buttermilk

2/3 cup milk

1 tbsp honey

Place a cast iron skillet in the oven.  Preheat the oven and skillet to 450° F for at least 15 minutes.

Mix the dry ingredients well.  Mix the buttermilk, milk, egg and honey together.  Melt the shortening and add it to the liquid mix.  Add the liquid mixture to the dry mixture and mix until smooth. 

Add cooking oil to the skillet just before adding the cornbread mixture.  Bake at 450° F for about 20 minutes.

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