Real cornbread, Tarheel in exile recipe:
Put 8 inch iron skillet in oven at 425 deg for ten minutes.
Mix 1 cup each white and yellow cornmeal, 1 tsp baking soda, 1 Tbsp sugar, 1/4 tsp kosher salt. Stir in 1 cup buttermilk, 2 eggs.
Remove hot pan from oven, drop in 2 Tbsp butter, pour excess melted butter into batter and stir in. Pour batter into pan (edges should rise and start cooking immediately) and bake for 20 minutes.
Now if my great-granddaddy was still alive, and I had his own corn that he grew and took to the stone mill to be ground in small batches...but I have to make do with King Arthur.
My Yankee exile has destroyed any innate taste I might have had for sweet tea - you could put that stuff in a hummingbird feeder or use it for a glucose tolerance test.
Mrs VS