- 1 cup buttermilk mixed with 1/4 tsp baking soda and allowed to rise to room temperature
- 2 large eggs at room temperature
- 6 tbs butter
- 6 tbs shortening
- 1 cup AP flour
- 1-1/4 cup corn meal
- 1 cup sugar
- 1 tbs baking powder
- 1 tbs chili powder (optional)
Melt the butter and shortening together. Allow to cool down to warm but still liquid.
Preheat oven to 425 degrees.
Mix dry ingredients together in a bowl.
In another bowl, whisk together the melted butter/shortening with the buttermilk and eggs.
Pour the wet ingredients into the dry. Quickly fold the mixtures together like you were making a souffle. Do not over-mix. An uneven batter yields a better crumb.
Pour into an 8" x 12" pan. Place the pan in the middle rack of the oven and bake approximately 30 minutes until the top is golden.