Corn Bread

Pearl Milling Company Recipe (Northern Cornbread)
1 cup yellow corn meal
1 cup all purpose flour
4 Tbsp. sugar
4 tsp. baking powder
½ tsp.  salt
1 cup milk
1 egg
¼ cup vegetable oil

In a No. 10 or No. 12 Cast Iron pan, rub a heavy layer of Lard (or Vegetable Shortening) all around inside of pan. Place in oven on middle rack and turn oven on to 450°F. 
In large bowl, combine corn meal, flour, sugar, baking powder and salt.  Add milk, egg and oil.  Beat until fairly smooth, about 1 minute.  Take Hot Pan out of oven and pour in batter.  Bake for 16 to 20 minutes or until wooden pick inserted in center comes out clean.  

Southern Cornbread Recipe

2 cups yellow corn meal
½ cup all purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
1½  tsp. salt
1¼  cups buttermilk (room temperature)
1½ sticks of salted butter (12 Tbsp.) (melted)
2 Large eggs
No. 10 or No. 12 Cast iron Skillet 

Place pan in oven and preheat the oven to 400°F.  In a medium bowl, mix all the dry ingredients.  In a separate bowl mix all the wet ingredients of buttermilk, melted butter, and eggs. Pour the wet ingredients into the dry ingredients and mix.  Take heated pan out of oven and rub with a good layer of butter all around inside of pan.  Pour batter in.  Bake for about 20 minutes or until wooden pick inserted in center comes out clean. Slice and serve with honey or maple syrup.