• Cooking Time: 20 to 25 minutes
• Servings: 8
• Preparation Time: 10 minutes
• 1 c. flour
• 1 c. cornmeal
• 2 T. sugar
• 4 t. baking powder
• 3/4 t. salt
• 2 eggs
• 1 c. buttermilk
• 2 T. molassas
• 2 T. lard or shortening
• 2 T. butter

1. Preheat oven to 425 degrees with a seasoned 10 inch cast iron skillet inside.
2. In a medium size bowl, coming flour, cornmeal, sugar, baking powder and salt.
3. Add eggs, buttermilk, molassas, lard and butter.
4. Beat with a rotary beater until just smooth.
5. With heating pad, remove cast iron skillet from oven.
6. Pour batter in skillet.
7. Place back in the oven for 20 min. or until golden brown.
8. If you don't have a seasoned cast iron skillet, go get one! Or use a 9x9 baking dish.
9. Any leftovers are good the next morning toasted with a little sugar and milk.

I love cornbread that is on the sweet side. I had a basic cornbread recipe that I tweaked into this amazing staple at my dinner table.