Corn Bread

This is kind of a two part recipe. It is from The Pioneer Woman (basically the best blog ever!) and it is called Beans and Cornbread. I just did the cornbread part, but the beans part is coming later this month, early next month. So hang tight! This cornbread turned out really moist and wonderful. But word to the wise. Don't let it sit out for a while. It dries out when it cools down, but gets its moisture back if you reheat it in the microwave or the oven. So it turns out fine! Enjoy!

1/4 cup Plus 2 Tablespoons Shortening
1 cup Yellow Corn Meal
1/2 cup All-purpose Flour
1 teaspoon Salt
1 cup Buttermilk
1/2 cup Milk
1 whole Egg
1 Tablespoon Baking Powder
1/2 teaspoon Baking Soda
Preheat oven to 450 degrees. Heat shortening in an iron skillet, muffin pan, or other baking pan. Combine corn meal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Add baking powder and baking soda. Stir. Add ¼ cup melted shortening, stirring constantly. Pour into hot pan, smoothing surface with spatula. Bake for 20 to 25 minutes or until golden brown on top.