Here is the Gillespie clan's cornbread recipe. If you even think of adding sugar then move along, that's Yankee cornbread. Your oven, skillet and taste may require adjustments to the ingredient list, I find that I rarely measure to exact amounts. Its an art and feel sort of recipe. Your cardiologist will thank me.
• Seasoned cast iron skillet (omit all the following if you do not have this)
• 2 1/2 cups cornmeal (stone ground yellow is traditional, white is gaining ground)
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 tablespoons baking powder
• 2 eggs, beaten
• 1 cup butter, melted
• 4 cups buttermilk
• Bacon (grease) for skillet lubrication,
• Cooked bacon for crumbling in the mix (optional)
• 1/3 cup finely chopped onion
• 1/2 cut corn (right off the cob is great, canned is fine)
Place a good tablespoon of bacon grease in 12" cast iron skillet and put skillet in oven and set to 400° . When the oven reaches temperature, take out skillet and swirl to make sure grease coats entire pan, including the sides. Once the skillet is in the oven get to work on the steps below.
Combine cornmeal, flour, salt, baking powder. If you are using self-rising cornmeal (why is up to you) omit the baking powder.
In a large bowl combine wet ingredients: eggs, butter (save a little for the top) and buttermilk. Add onion and corn and mix. Add this to the dry ingredients, mix until well combined, don't overmix. If you mix is overly "soupy" it will take longer to cook, and if it is too "stiff" it will by dry and crumbly when finished.
Carefully pour mixture into hot skillet. Drizzle the reserved butter over the top and return skillet to 400° oven. Bake for 40 to 50 minutes or until a knife comes out clean.
Allow this to cool for 20 minutes, if possible, before serving.
