Ingredients :

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Cornmeal, preferably white 1 3/4 cup
Baking powder 1 t
Sugar (opt.) 1 T
Baking soda 1 t
Salt 1 t
Eggs beaten 2 each
Buttermilk 2 cups
Butter or bacon fat 2 T

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Method :

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1. Place a cast-iron skillet into the oven and preheat oven to 450º. Mix dry ingredients together well in a large bowl.
2. Beat eggs and buttermilk together. Stir into dry ingredients just until the whole mass comes together. Do not overmix; a few dry spots are fine.
3. Remove the cast-iron skillet, add the butter or fat and distribute it evenly around the bottom. Pour batter into the skillet and smooth out.
4. Place skillet in the oven and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
5. Turn cornbread out onto serving platter. Cut into wedges and serve.

Variations :

* Northern Cornbread: Reduce oven heat to 425º. Instead of using all cornmeal, use 1 cup of cornmeal and 3/4 cup of flour. Yellow cornmeal is preferred. Increase baking powder to 2 t.
* If you don't have buttermilk, add 1 T of lemon juice or 2 T yogurt to 2 cups of milk. Let set 10-15 minutes before using.
* Possible additions: minced jalapeño, fresh corn, shredded cheese, minced herbs, pork cracklings, bacon bits. Stir any addition into the wet ingredients.
* The batter can also be poured into a cast-iron cornbread stick mold. Reduce baking time to 10-15 minutes. Or try pouring into greased muffin tins.
* Brush the top crust with honey mixed with a little water after the cornbread comes out of the oven if you like.

Notes :

* Southern cornbread is a drier, crunchier cornbread than its more cake-like Northern counterpart. It is best eaten same day it is baked.