1/2teaspoondried marjoram or oreganoor 1 tablespoon finely chopped fresh oregano
6tablespoonsmelted butteror rendered lard
Preheat oven to 400 F. Spray a 10" cast iron skillet well with non stick spray or grease liberally with butter.
In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, sage and marjoram. Mix to combine.
In a small bowl, combine the butter and buttermilk. Whisk to combine. Add the eggs and stir until combined. Add to dry mix and stir until just combined.
Transfer to prepared skillet and spread batter in an even layer.
Bake for 20 minutes, until a knife inserted comes out clean. Cool and slice.
Instead of butter, traditionally rendered lard or pork fat would be used.I save the fat that comes out when cooking bacon in a jar. This rendered lard can be used in this cornbread and to flavor up things like chili and soup.