Southern Corn Bread - Corn Bread

Instructions

1. Preheat oven to 450 degrees (225 C.).
2. Put your Iron Skillet or Iron Corn Bread Stick Pans in the oven the same time as you are preheating the oven.
3. (Note: the cornbread baked in the skillet is called a "Pone" as in a "Pone of Cornbread".
4. Mix all the ingredients together, except the grease for the iron skillet/or iron cornbread sticks pans.
5. You may want to add more milk, the mixture should NOT be too thick, it is better that it is a little on the soupy side than too thick.
6. After the oven and a 9 to 10" iron skillet/iron cornbread stick pans have preheated, pour the extra fried meat grease in the bottom of the HOT skillet about 1/8" to 1/4" deep and swirl around to get the bottom completely covered and even some that is floating in the bottom, if using corn bread stick pans, pour grease in just enough to coat the bottom and a little that floats.
7. Then add the cornmeal mixture to the HOT greased pan(s)(the grease in the pans should float up around the sides of the cornmeal mixture a little).
8. If using the cornbread sticks pans, then fill each stick mold about 1/2 full.
9. If using the iron skillet fill about 1/2 full, also.
10. Put in oven and cook until the top of the cornbread is nicely browned.
11. Take out of the oven and turn the pone or sticks out immediately.