Dad taught me how to make cornbread when I was old enough to see over the counter. Martha White cornbread and Purity buttermilk. That is all it takes. Mix cornmeal and buttermilk to a consistency that will pour. Line a square, 4 or so deep pan with Crisco, dusted with some cornmeal, preheat oven to 450 degrees pour mix into pan, insert in hot oven, and ready when brown. Every meal with everything. Especially white beans and wilted lettuce, onions, radishes, a little hot grease and vinegar. Yum! Goes good with stew too. Had some with my ribs, corn on the cob, baked beans and taters tonight. Kinda like sweet tea or breakfast with grits and country ham for us Tennessee men.