1 1/3 tablespoon of butter + 2 tablespoons of butter for the skillet
Preparation
Preheat oven to 425°F and put the cast iron skillet inside for it to achieve a very hot temperature.
In a large bowl, put all dry ingredients: Juana corn meal, flour, salt, baking powder, baking soda, and sugar; and use the whisk to combine them very well.
In a microwaveable small glass mixing bowl, place 1 1/3 teaspoon of vegetable shortening and 1 1/3 tablespoon of butter and microwave them until just melted.
Add 2 eggs and buttermilk to the bowl with the dry ingredients, stir with a rubber spatula to combine.
Add melted shortening and butter to the mix and stir well (with either spatula or whisk) to combine.
Set bowl with batter to the side.
Using the oven mitt, take the hot skillet out of the oven and drop the remaining 2 tablespoons of butter. Swirl butter around the pan for it to melt and coat the pan as fast and completely as possible.
Using the spatula to scrape the bowl, drop all the batter into the hot buttered skillet and immediately place back into the oven. Bake for 20 – 25 minutes until the outside is brown and caramelized.
