Cornbread in a cast iron skillet is the best. What is your favorite recipe?

My mama's recipe, if there is one, I never saw her use one...

My wife now throws together Mom's version. It is some of the best cornbread you will ever eat. We make a low rise cornbread, very moist, made with buttermilk and a little sugar. The HOT cast iron Griswold will have a dab of bacon fat sizzling in it. The batter will sizzle and brown as you pour it in the HOT skillet.

Add chopped onion or japs for a nice change of pace...

Cast Iron Skillet Corn Bread

Ingredients
• 1¼ cups coarsely ground cornmeal
• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1/3 cup whole milk
• 1 cup buttermilk
• 3 eggs, lightly beaten
• 8 tablespoons unsalted butter, melted, divided

Directions
1. Preheat the oven to 425º and place a 9-inch cast iron skillet inside to heat while you make the batter.

2. In a large bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk in the milk, buttermilk, and eggs. Whisk in almost all of the melted butter, reserving about 1 tablespoon for the skillet later on.

3. Carefully remove the hot skillet from the oven. Reduce oven temperature to 375º. Coat the bottom and sides of the hot skillet with the remaining butter. Pour the batter into the skillet and place it in the center of the oven. Bake until the center is firm and a cake tester or toothpick inserted into the center comes out clean, 20 to 25 minutes. Allow to cool for 10 to 15 minutes and serve.

The butter will burn in that hot skillet. Use lard or bacon fat for the hot skillet. This recipe really rises I bet.