Preheat the oven to 400°F.
Prepare the cornmeal batter: melt the ½ cup butter and set aside. Whisk together the dry ingredients (cornmeal,flour, sugar, baking powder, baking soda, and salt).
In a separate bowl, whisk together the buttermilk and eggs, and then add these to the dry ingredients. Blend but don’t over mix. Finally, drizzle in the melted butter and combine.
In a cast iron skillet or other oven proof pan, melt Crisco over medium-high heat. When hot, sear the chicken on all sides until the skin is brown, about 3 minutes per side.
Arrange the chicken pieces alternating leg/thigh with the meaty part of the leg toward the outside of the pan. Pour cornbread batter over the chicken.
Bake for about 25 minutes until the cornbread begins to brown on top and a toothpick inserted into the middle comes out clean.
Cool for a few minutes, then slice around the chicken pieces and serve.