Is it one of them "classified top secret if I tell you and you're not family I gotta kill you type recipes" or will You share it with Us?
P.S.- PORK FAT RULES!!!!
Naw, it's just a real basic corn pone.
To two cups of corn meal, mix 1 ts. salt and 2 ts baking soda.
In another bowl, beat two eggs. Add 2 cups of buttermilk or soured milk(that's the old add a teaspoon of vinegar to the milt trick) to the eggs.
Pour into the meal. Stir it up. I often add some chopped onion to this. I never add sugar - wasn't traditional in my family.
Your oven should be hot, 375 or 400.
I don't often add extra fat, but if you want, put some baconfat into a cast iron skillet, let it get hot in the oven, then pour your batter into the pan, and bake. I check it after about 20 minutes, but cook it till she's done.
My secret family dressing recipe:
Take a pan of that cornbread made with onions. Cool and crumble. cook up a batch of biscuit. Cool and crumble. You should have a mix of about 1/2 biscuit, one half cornbread.
You want to cook the turkey giblets, and when done, chop up the liver, at least, and add it to the crumbs. Add about a cup of chopped pecans (now this is my addition - wasn't traditional but I like it a lot), moisten it with chicken or turkey broth and a beaten egg and then about a tablespoon of sage or to taste. When it's wet enough, it's more than just moistened, but not real soupy either.
Bake it until firm.
Both of these have been passed down over a hundred years, but being that they are mother to daughter things, I don't know how far back beyond that they go.