Cornbread. It doesn't have to be complicated.
Well, my buddy LawDog is posting recipes, so I'll just post a tried-and-true recipe that we eat about weekly here at Casa G:
1 cup buttermilk
1 cup stone ground YELLOW cornmeal
1/2 teaspoon (rounded) salt
1/2 teaspoon baking soda
1 tablespoon shortening
1. Preheat oven to 450 degrees F (230 degrees C). Melt the shortening in one 9 inch round iron skillet in the heating oven. Cast a little loose cornmeal into the bottom of the pan.
2. Stir the cornmeal, salt and baking soda together. Add the egg and buttermilk and mix well.
3. Remove skillet from the oven and pour the batter into the skillet, stirring the melted shortening into the batter.
4. Bake at 450 degrees F (230 degrees C) for 30 to 40 minutes.
Remove from oven when top of cornbread is brown and turn out on to a serving plate. Cut into wedges and serve immediately with real butter.
For double batches (I make 'em in my big cast-iron skillet), reduce the heat slightly and increase the time slightly.