There's nothing like a well seasoned iron skillet.

 I'd dispense with every other pot and pan in my kitchen (except for my crockpot, possibly) as long as I could keep my smooth, perfectly preserved antique 10-inch iron skillet. I cook many different things in it - frittatas and tortas, of course; also pancakes or anything else that needs a smooth, evenly heated surface such as fritters or grilled cheede sandwiches. I braise meats. I fry fish. I stand over it with corn tortillas and chunks of Oaxaca cheese while my friends snatch hot quesadillas out of my hands.

But there's something really special in the marriage of stone ground cornmeal, eggs, buttermilk, and salt. I have a stained, browning index card, covered with spidery handwriting, that is titled:

Gran's REAL Cornbread

(Not that Yankee stuff with sugar in it!)

2 cups cornmeal (white is better)

half to two-thirds cup buttermilk

1 egg, or 2 if they're small

1 tsp salt

1 tsp baking powder

2 - 4 Tbsp bacon fat (ed: you can use vegetable oil, but that wouldn't have occured to Gran)

Put the fat in your spider (ed: skillet) and heat to sizzling in a 400 oven.

Meanwhile, mix the other ingredients till the cornmeal is moistened. Not too much or it'll get tough.

When the fat is hot, pour it into the bowl and whisk into the batter

Pour batter into the skillet and bake till browned (about 20 minutes)

 This is what I have come to believe is the One True cornbread. The Yankee stuff with sugar in it is still good - but tastes like cake to me, these days. :-)