1 tbsp. vegetable shortening
1 tsp. baking powder
1 tsp. baking soda
2 cups buttermilk
1 3/4 cups stone-ground cornmeal
2 large eggs
3/4 tsp. salt
1 tbsp. sugar
Preparation Time: 40 minutes
1.Preheat oven to 450? F.
2.In a large bowl, whisk together the cornmeal, baking soda, baking powder, sugar, and salt.
3.Beat the eggs in a medium bowl, then add buttermilk to it. Combine this mixture with the cornmeal mix. Stir everything until just barely blended to get that mealy cornbread texture.
4.Drop the vegetable shortening into the center of an 8" x 8" glass baking pan. Put the pan in the oven and watch it until smoke starts rising from the shortening.
5.Quickly remove the pan from the oven, pour the batter in, and bake the whole thing for 20-25 minutes. The cornbread is done when the top is brown and the center feels firm when you poke at it.