Sift together flour, baking powder, salt, pepper, sugar, thyme, sage, and marjoram in a large bowl.

In a separate bowl, add corn meal to the sifted dry ingredients and stir to blend.

Heat shortening in a skillet over medium heat.

Saute onions, celery, green pepper, and pimento in the shortening until softened.

Add the sauteed vegetables with the shortening to the flour mixture.

In a small bowl, whisk eggs and milk together.

Add the egg mixture to the flour and vegetable mixture.

Stir until well blended, being careful not to overmix.

Pour the batter into a well-greased 9-inch square pan.

Bake in a preheated 400° oven for 30 minutes, or until a wooden skewer inserted into the center comes out clean.

Let cool slightly before slicing and serving.