Recipe from The Cornbread Book by Jeremy Jackson
Notes: For my birthday, one of the gifts Dr. S got us was a cast-iron pan. I've never had one before, but I've always heard great things about these indestructible, heat-retaining hulks of cookware. I knew the first thing I wanted to try was a cornbread. It turned out pretty well using the coarse cornmeal I got from Rube's Rice.
Update (2012-06-19): After making several more cornbreads (with ground sunflower seeds, with an overnight cornmeal soak), I still haven't perfected my technique yet. The top crust is still too pale and the outside doesn't always get nicely browned. I think I need to preheat the pan longer, and bake longer too.