Ingredients:

1 tablespoon vegetable shortening (for skillet)

2 cups yellow cornmeal

1 1/2 cups all-purpose flour

2 teaspoons salt

2 teaspoons baking powder

1 teaspoon baking soda

3 eggs (beaten)

2 cups milk

1/4 cup butter (melted)

Directions:

1. Gather all the ingredients. Preheat oven to 425 F. Put the oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making the batter. In a mixing bowl, combine the cornmeal, flour, salt, baking powder and baking soda.

2. In another bowl, whisk together the eggs, milk and butter. Combine with dry ingredients and stir until all ingredients are moistened. The batter will be similar to a thick pancake batter. Carefully, with heavy oven mitts, lift skillet out and turn to coat the bottom and sides with oil.

3. Pour the cornbread batter into the skillet and return it to the oven. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in the center should come out clean.

Bon Appetit!