Preheat oven to 400 degrees. Also have 2 black iron skillets heated up. If you don’t have black iron skillet – improvise today and buy some tomorrow.
You can get good ones at the Cracker Barrel or Vermont Country Store. Lodge is a good brand.
This is not a cake-like texture.
1-1/2 Cup Cornmeal
1/2 Cup Flour
1 Teaspoon Sugar
4 Teaspoon Baking Powder
1-1 1/2 Teaspoon Salt
1/2 Teaspoon Baking Soda
Buttermilk (or milk) until soupy (about a quart)
3 Tablespoon Melted Shortening (divide and melt in each skillet but not too early)
In a bowl, mix first 6 ingredients with fork or whisk. Add egg and buttermilk until soupy (like a cream soup texture) not liquidey or watery, mixing in quickly and well. A hand-mixer works well. You will need 2 skillets for this amount. It is not thick cornbread (about 1-1/2″ thick). If you want thicker, adjust the cooking time and use 9×11 pan.
Melt 1-1/2 tablespoon butter until hot but not burning. Pour into cornbread mixture and stir until it’s incorporated. Pour cornbread mixture back into hot skillets (which gives a crispy bottom on cornbread).
Bake 400 for 15-20 minutes or until golden brown on top (using a toothpick or piece of spaghetti to poke in center to make sure it is done, i.e., doesn’t come out wet).