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Rinse beans in cool water; pour them into a large pot, cover with water by 2 to 3 inches.
Slice the bacon into 1-inch thick pieces and throw it into the pot.
Bring to a boil, then reduce heat and cover. Simmer for 2 hours, or until beans are tender.
Add additional hot water to the pot as needed. Beans should have a thick broth.
Toward end of cooking time, add salt and pepper and season to taste.
Preheat oven to 450 F.
Heat shortening over medium heat in an iron skillet (10-12 inch size), muffin pan, or other oven safe pan.
Combine cornmeal, flour, and salt in a mixing bowl.
In a separate bowl, combine buttermilk, milk, and egg. Mix the wet ingredients into the dry ingredients.
Add baking powder and baking soda. Stir to combine.
Add ¼ cup of the melted shortening, stirring constantly.
Pour the batter into the hot pan, smoothing the surface with a spatula.
Bake for 20 to 25 minutes or until golden brown on top.