Cherokee Corn Pones

2 cups cornmeal
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
3/4 cup buttermilk
3/4 cup milk butter

Combine cornmeal, baking soda and salt. Cut in shortening until mixture resembles a coarse meal. Add buttermilk and milk, stirring just until dry ingredients are moistened. Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle (400 degrees F). Cook 15 minutes. Turn and cook an additional 15 minutes.

Serve hot with butter.

Serves 8.