There wasn't enough buttermilk to make a full double batch of my Dad's Texas Cornbread so I made up for the loss with regular milk - the results were great!

Ingredients
Yield: 2 10" Skillet Loafs
2 cup	Cornmeal (not stone ground)
2 cup	All-Purpose Flour, sifted
4 tsp	Baking Powder
1/4 tsp	Baking Soda
1 tsp	Salt
4	Extra Large Eggs
1 cup	Buttermilk
3/4 cup	2% Milk
1/4 cup	Heavy Cream
2/3 cup	Shortening
sprinkle	Cornmeal (for the skillet)

I use a 10" cast iron skillet for this recipe

Pre-heat oven to 425°F and move rack to center of oven.

In a large mixing bowl combine the corn meal, flour, baking powder, soda and salt and whisk together until well incorporated.

In a separate bowl whisk together the eggs, milk and cream.

Place the shortening in the bottom of a round or square cast iron skillet, or 9"x13"x2" baking pan.

Place into oven and melt the shortening, about 5 minutes.

In the last 2 minutes of melting combine the wet ingredients into the bowl of dry and stir together until just moistened.

Remove the skillet from the oven and pour into the bowl with the batter all but 2 Tablespoons of melted shortening - stir well to combine.

Sprinkle some corn meal into the skillet and scrape the batter into the super-hot skillet immediately - this will ensure easy removal from the pan when finished baking.

Place the skillet back into the oven and bake for 20 to 25 minutes, or until the bread has pulled away from the sides of the skillet and the top is nicely browned.

Makes enough cornbread for two pounds of black-eyed peas.

CHEF'S NOTES: This is a truly "Texan" recipe, since you will notice there is no mention of sugar or honey in the list of ingredients. No self-respecting Texan would ever let that inferior product called "Johnny Cake" pass his lips! Cornbread that is sweetened, to a true Texan, is a disgusting Yankee invention!