CORNBREAD

I make cornbread 3 or 4 ways and I like them all but Hoe Cakes is fast and easy and as good and any of the others.  I have 3 cast iron pans for cornbread, a small and large pan, and a divided pan.  I use the small when I want a regular thick pan of cornbread and the large when I want to cook it in a thin pone.  The divided pan is the go to pan that I use most and I just give it a heavy coat of Pam with no oil added to the batter.  All my cornbread has about 1/3 flour and 2/3 yellow cornmeal and I do always add a couple of tbs of grits to it and 1 tbs of sugar.  I can't wait to heat one of the Hoe Cakes up and slip some butter on top and pour some sorghum on it for desert.