I eat it every time I go to the caucasian bucket.A k a crackle barrel lol

The Heat: Preheat your oven to 400°F. Place a 9-inch cast-iron skillet inside while the oven heats up. A cold pan equals a soggy crust.
The Mix: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
The Emulsion: In a separate bowl, whisk the buttermilk, eggs, and melted butter.
The Combine: Pour the wet ingredients into the dry. Stir with a spoon until just mixed. Do not overbeat. Small lumps are fine; overmixing makes the cornbread tough.
The Sizzle: Carefully pull the hot skillet out of the oven. Add the tablespoon of bacon grease (or butter) and swirl it until it coats the bottom and sides. It should be smoking slightly.
The Pour: Pour the batter into the hot skillet. You should hear it sizzle immediately.
The Bake: Return the skillet to the oven. Bake for 20–25 minutes until the top is golden and a toothpick comes out clean.
The Finish: Rub a cold stick of butter over the hot top for a glossy, salty finish.

The “Buttermilk” Substitution: If you don’t have buttermilk, mix 1 cup of whole milk with 1 tbsp of lemon juice and let it sit for 5 minutes. The acidity is what reacts with the leavening to make it rise.
The Skillet Choice: If you don’t have cast iron, a 9-inch cake pan or a square baking dish works, but you won’t get that “fried” crispy bottom.
The Cooling Rule: Let it rest in the pan for 5 minutes before slicing. This allows the steam to distribute, making it easier to cut without it falling into a pile of crumbs.

Cornbread Dressing: Crumble it up for a holiday stuffing.
The “Old School” Snack: Crumble a wedge into a glass of cold buttermilk and eat it with a spoon (a true Depression-era Southern classic).
Cornbread Croutons: Cube the leftovers and toast them in a pan with butter for your Old-Fashioned Ham and Potato Soup.