Put the cornmeal in a saucepan and pour the boiling water over it. Stir in the salt and shortening. Set the saucepan in a basin of simmering water and cover. Let cook, stirring occasionally about 10 minutes. Remove from the heat. Beat the egg yolks and add them to the cornmeal mixture stirring. Sift together the flour, baking soda, baking powder. Blend the regular milk with the buttermilk and alternately add this and the flour mixture to the cornmeal mixture. Beat the egg whites until stiff and fold them into the batter. Cook on your waffle iron according to iron instructions. Serve with syrup.