In article >,
Wayne Boatwright > wrote:

> 2 cups stone ground cornmeal, preferably white
> 1 teaspoon salt
> 1 teaspoon baking soda
> 2 eggs
> 1-3/4 cups buttermilk
> 1/4 cup melted fat (bacon grease, Crisco, etc)
>
> Preheat oven to 450°F. Add 1/3 cup fat to a 9 or 10 inch cast iron skillet
> and place in oven to preheat 8-10 minutes or until fat begins to smoke.
>
> Meanwhile, in a medium mixing bowl, combine all dry ingredients. Just as
> skillet is reaching temperature, use a fork to blend in eggs and
> buttermilk. While stirring briskly, pour most of melted fat into batter
> and combine thoroughly. Immediately pour batter into skillet and bake on
> upper rack of oven 30-40 minutes, or until nicely browned.
>
> Turn cornbread out onto plate and invert to top side up. Slice in wedges
> and serve piping hot.

The cornbread has both the 1/3 and the 1/4 cups of fat? That isn't a
typo, is it? I don't recall seeing a cornbread recipe with that much fat.

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