• 2 cups cornmeal
• ¼ teaspoon baking soda
• 1 teaspoon salt
• ½ cup vegetable shortening
• 3/4 cup buttermilk
• 3/4 cup milk
• butter
Combine cornmeal, baking soda, and salt. Cut in shortening until mixture resembles a coarse meal. Add buttermilk and milk, stirring just until dry ingredients are moistened. Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle (400°F). Cook 15 minutes. Turn and cook an additional 15 minutes. Serve hot with butter.
serves 8
