• 1 tablespoon bacon fat, or vegetable oil or shortening
• 2 cups cornmeal
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 2 tablespoons butter, melted

1. Preheat oven to 450 degrees.
2. Place bacon fat (or fat of choice) into a 9" cast iron skillet (usually square, but round works, too).
3. Put pan into oven to heat.
4. Blend dry ingredients.
5. Mix wet ingredients and add to dry.
6. Mix until just combined -- a few lumps are okay.
7. Remove hot pan from oven and pour in batter. It should sizzle.
8. Bake until golden brown (approximately 15-20 minutes).

This is true Southern cornbread, no sugar or flour included. If you live north of the the Mason-Dixon (or if you didn't grow up on it), you probably won't like it.