Breads/Pastries > Cornbread

3 cups yellow cornmeal, preferably stone-ground
1 1/2 cups all-purpose flour
1/4 cup sugar
3 tablespoons baking powder
1 teaspoon baking soda
2 teaspoons salt
2 cups nonfat buttermilk
1 cup milk
3 large eggs
3/4 cup melted vegetable shortening (4 1/2 ounces), plus more to coat skillet

1. Heat oven to 375 degrees. Grease 11-inch cast-iron skillet or 9-by-13-inch baking dish with shortening; set aside. In large bowl, combine cornmeal, flour, sugar, baking powder and soda, and salt. In medium bowl, whisk buttermilk, milk, and eggs; whisk into dry ingredients. Whisk in shortening until combined. 2. Pour batter into prepared skillet or dish; bake until firm and lightly browned, about 45 minutes. Transfer pan to wire rack to cool.