<<Disclaimer: Verify this information before applying it to your situation.>>
 
Here's one from an old NY Times Magazine. It's traditional in that it has no
sugar. I use less salt and cornmeal than is in the recipe. Don.
 
 
The Best Corn Bread
 
 1 1/2  teas bacon grease
 1      small egg
 2      cups buttermilk, at room temperature
 1      teas baking powder
 1      teas baking soda
 1      teas salt, or to taste
 1 3/4  cups stone- or water-ground yellow cornmeal.
 
1. Spread bacon grease around in a 10-inch, well-seasoned, cast-iron skillet
and put the skillet in the oven. Turn the oven to 450 degrees and leave it
to heat while you prepare the corn bread.
 
2. Combine the egg and buttermilk in a bowl, beating he egg slightly with a
fork. Add baking powder, baking soda and salt. Stir to mix well.
 
3. Add enough cornmeal to make a thin batter, like pancake batter. Every
cornmeal is different, but one and three quarters cups, more or less, should
be enough. As soon as the oven reaches 450 degrees and the bacon grease is
just to the point of smoking, pour the batter into the pan all at once and
return immediately to the oven. Bake until the top just begins to brown,
approximately 15 minutes. Remove from the oven, turn onto a plate and serve
immediately with plenty of butter.
 
Yield: Six to eight servings.