I grew up on Southern-style buttermilk cornbread.  This cornbread is made with white corn meal and is savory, not sweet.  We used it also in our Southern-style cornbread dressing.   

3 T. olive oil (or bacon drippings, to be authentic)
2 eggs, lightly beaten
2 cups white corn meal (plain, not self-rising)
1/2 tsp. fine sea salt
1 tsp. baking soda
2 tsp. baking powder
2 cups buttermilk

You will also need:
a seasoned cast iron skillet (or a heavy baking dish)
a mixing bowl
measuring cups and spoons
a large spoon for mixing

Preheat oven to 425oF.

Put the olive oil or bacon drippings into the skillet and place the skillet into the oven to heat while you are mixing up the cornbread.

Beat the eggs, corn meal, the salt, the baking soda, the baking powder and the buttermilk together until combined.

Remove the skillet from the oven. Add the cornbread mixture. The skillet should be hot and the mixture should immediately start to bubble. Put the skillet back into the oven and cook for 25-35 minutes until the cornbread starts to pull away from the sides of the pan. The top should feel springy to the touch.

Serves 8.

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