Vegetable shortening
1 ¾ cup stone ground cornmeal
¾ cup unbleached all-purpose flour
1 teaspoon sea salt
Cracked pepper to taste
4 teaspoons baking powder
¼ teaspoon baking soda
2 eggs, lightly beaten
1 stick unsalted butter, melted
1 ¾ cup buttermilk

Preheat oven to 400 F. Grease cast iron skillet with shortening and heat in oven.
In large bowl, blend dry ingredients together. Add eggs, butter and buttermilk and stir just until smooth. Don’t over beat. Pour mixture into hot skillet and bake 25-28 minutes, or until golden brown.