My grandmother baked this cornbread in a black iron skillet in a wood-burning stove. It was absolutely delicious, with a crisp, crunchy bottom crust and a moist tender inside. Great served with pinto beans, cold milk and green onions.
Preheat oven to 400 degrees. Put lard or shortening in baking pan or skillet. Place oven-proof skillet (a well-seasoned iron skillet works best) on rack and let shortening melt while mixing batter.
In large bowl, mix cornmeal, flour, eggs and buttermilk. When shortening is ready, pour into batter and blend well. Let batter rest for 5 minutes.
Sprinkle dry cornmeal over hot grease left in bottom of skillet. Pour batter into prepared pan. Bake at 400 degrees for 40-50 minutes until top is nicely browned and bread tests done in center like a cake.
Cut in wedges and serve hot with plenty of butter. This is great with chili or a thick stew.