Cornbread

Simple cornbread, perfect to accompany BBQ.  This is cooked in one of the greatest pieces of cookware ever: a cast iron skillet, which gives it a wonderful crunchy exterior.

1/2 C butter, melted
1/2 C white sugar
2 eggs
1 C buttermilk
1/2 t baking soda
1 C cornmeal
1 C all-purpose flour
1/2 t salt
Kernels from an ear of sweet corn (you can use two ears if you want extra fresh corn taste, but the cooking time increases slightly)
1-2 T rendered bacon grease, chilled (or oil/shortening if bacon grease isn't available)


Place a 10" cast iron skillet in the oven and preheat it to 375 F.  Continue to heat it for another 15 minutes after the oven comes to temperature to ensure that the skillet is hot.
Meanwhile mix together all the ingredients except for the bacon grease.
When everything has preheated grease the skillet with the bacon grease; if the grease is chilled you can generally use a fork to move it around the sides and bottom of the skillet to cover the whole surface.  Add the batter and bake for ~25 minutes, or until done.