I grew up on this recipe. Sweetness comes from a generous amount of honey or molasses and butter on a steaming, fresh-out-of-the-oven slice.
Coat the bottom of a 10″ iron skillet with vegetable oil. Place in a hot oven (425 degrees) while you mix the ingredients.
Stir or sift together dry ingredients. (Sifting makes lighter cornbread)
2 c. cornmeal (NOT self rising)
2 tsp baking powder
1 tsp soda
1 tsp salt
In a separate bowl, stir together wet ingredients.
2 c. buttermilk (kefir can be used instead)
1/3 c. oil
Mix together dry and wet ingredients. Pour into the now hot iron skillet. It should sizzle.
Bake for 20-25 minutes or till golden on edges and knife comes out clean.
Note: Recipe can be halved if you have a smaller skillet. The regular full recipe makes servings for 8-10.