Preheat the oven to 400 degrees F. Add the shortening into a 12-inch cast iron skillet and place it in the oven. This will melt the shortening and preheat the skillet.
In a large mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and baking soda.
Add the eggs and milk to the dry ingredients and whisk together. Do NOT overmix the batter; it should be slightly lumpy.
Carefully take the skillet out of the oven and swirl the melted shortening around. Then pour the batter into the skillet.
Bake for 30 minutes. Check the cornbread is done by inserting a toothpick into the center. If it comes out clean, the bread is ready.
Cool 5 minutes before cutting into 10 slices. Serve warm or at room temperature. We like our cornbread with butter and a little honey.