Ingredients:

1 1/3 cup cornmeal
1 1/3 cup flour
2 tbsp baking powder
1 tsp baking soda
2 tsp salt
4 tsp sugar
2 cups buttermilk
2 eggs
1/4 cup hot melted shortning

butter

     Preheat oven to 500° (or as hot as it will get and nudge it a tad on broil.) Mix the dry ingredients thoroughly, being sure to distribute the baking powder and soda evenly. Add buttermilk and mix, then beat in the eggs. Melt shortning on the stove top and add to mix, beat until blended. Pour into a 9 X 13 cake pan, bake 10 minutes (until brown on bottom). Remove, cut, and butter while still hot.

     And I can't imagine cornbread without blackeyed peas, preferably freshly peeled, cooked with a splash of vinegar, salt, and a touch of pork.
     Also a can of whole corn (strained) can be thrown into the mix before baking as a change of pace. This is a good recipe for adding a number of items into the mix, anything from vegebales to prepared fruits. Just remember to have an appetite if you load the cornbread, because it doesn't keep nearly as long. Plain, the cornbread will keep sealed at room temp for three days (if it lasts anywhere close to that long.)

     This was dinner most of my life, and I think I'll go make a batch now. Thinking about it makes me hungry. Enjoy.