Southern style cornbread is not sweet and uses all cornmeal - perfect for use in stuffing and for anyone who is gluten intolerant.
Makes 8 servings
1. Place fat in a well-seasoned 9" or 10" cast iron pan. Set in a preheated 425F oven while making batter.
2. In a large bowl combine cornmeal, sugar, salt, baking powder and baking soda. Whisk together well. Beat eggs in a medium bowl and add milk and buttermilk.
3. Combine dry and liquid ingredients thoroughly. Carefully remove hot pan from the oven, swirl fat around pan and mix it into the batter. Pour batter into the pan and bake 20 minutes or until middle springs back when touched and risen and when sides come away from the pan and have browned edges.
4. Cool 5 minutes on a rack and serve in the pan. (Pan will still be hot!)