A delicious cornbread that is crispy on the outside and moist and cakey on the inside. I bake this bread in a hot 14 inch cast iron skillet. If you do not have a large cast iron skillet use a 9"x13" baking pan. Best served right out of the oven with butter and honey.
Preheat oven to 400° F. In the mixing bowl of a mixer, mix the flour, corn meal, sugar, baking powder and salt.
In a medium sized bowl, whisk together the eggs, buttermilk and oil.
Pour the wet mixture into the dry mixture and mix for about two minutes, or until fully incorporated.
Heat a cast iron skillet either in the oven or on the stovetop. Use potholders to handle. Melt the lard, bacon grease or vegetable oil in the pan. Pour the batter into the hot fat. Be careful not to splash the oil on yourself.