REAL CORNBREAD (modified from Shuck Beans, Stack Cakes, and Honest Fried Chicken, The Heart and Soul of Southern Country Kitchens)

Ingredients:

4 tablespoons of butter
2 cups of coarsely ground yellow cornmeal (best if freshly stone ground)
1 teaspoon salt (optional)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 eggs
1 1/2 cup milk or buttermilk (best with buttermilk)

1. Heat the oven to 450 degrees Fahrenheit
2. In a 9-inch round cast-iron skillet, put 4 tablespoons of butter and put in the oven until butter melts and pan is piping hot (don't let the butter burn!)
3. Mix cornmeal, salt, baking soda, and baking powder in a big bowl. Add the 2 eggs and buttermilk and stir until just blended
4. Remove the skillet from the oven and pour the batter into the hot pan with melted butter (don't mix with the melted butter; just pour it in so the butter is at the edges as it makes for a great crust)
5. Bake for 25-35 minutes until crust is nice and brown

Also makes a great hot breakfast cereal: milk:cornmeal 4:1 with a tablespoon of brown sugar per quarter cup of cornmeal - whisk in when the milk is warm to just hot and then bring to a boil stirring constantly; it's done when it boils, just let it sit for about 2 minutes covered.