Just wanted to let you know I made your southern cornbread for my in-laws and it was a huge hit. I didn't even bring the recipe with me, but it was so simple that I guess I memorized it after making it once. They didn't have a cast iron skillet, but a good, heavy oven-safe Calphalon one. I used 1T bacon grease and 1T Crisco in the pan, and heated it to sizzling...and I still added 2T melted butter to the batter. It turned out perfectly. I am a true convert to Southern Cornbread now.
For anyone who missed the recipe the first time, here it is:
2T bacon fat, lard or oil
4t baking powder
(1/2t baking soda if using buttermilk)
1-1/2C milk or buttermilk
2T melted butter (my addition...I'm sure it's great with or without this)
Put the fat in a cast iron skillet and place in oven. Heat the oven and fat to 450 F. While it is heating combine cornmeal, baking powder, salt and stir. (If using buttermilk, add baking soda to the dry ingredients.) Combine egg and milk and mix into dry ingredients. Pour into the sizzling hot pan. It should fry a little as it hits the hot oil and bake about 25 minutes.