When I was a young bride, I tried so hard to make good corn bread. Try as I might, it always came out a dry, crumbly mess. On a visit with my granny in Tennessee, I asked her about it. She walked me through making great corn bread and I haven't had a problem since. This is real southern cornbread, not too sweet and not spicey, but just plain, GOOD! She's been gone since 1987, but I put what she told me into a recipe format to share with all of you. I hope y'all enjoy!
Preheat oven to 375 degrees. Put about 1 to 2 tablespoons lard into a 8 to 10 inch
cast iron skillet and place into preheating oven.
In a large mixing bowl, combine dry ingredients. Add eggs, oil and milk. Combine with fork until all ingredients are mixed well. DO NOT USE MIXER!! Batter should be about the consistency of muffin batter. Be very careful not to overbeat.
Remove hot iron skillet from oven. Pour batter into hot skillet and bake for about 25 minutes or until edges are golden brown and are beginning to pull away from pan. Turn out onto a serving plate. Let stand a few minutes before cutting. I always serve this with soups, stews or soup beans. You can also serve hot with honey butter.