1/2 c. flour
2 tsp. double acting baking powder
1/2 tsp. salt
1/3 to 1/2 tsp. baking soda

Add 1 cup white cornmeal. Blend into it 1 1/2 tablespoons melted shortening and 1 1/4 cups buttermilk.

Blend a few rapid strokes. Put into a medium iron skillet that has been preheated. (I put skillet in oven while it is preheating.) Skillet should be hot as it makes the cornbread crusty. Spray skillet with Pam just before putting cornbread mixture in.

Bake 20 to 25 minutes at 400 or 425 degrees. Top should be brown and fairly crusty.