Add lard, shortening, or vegetable oil to an 8-inch cake pan or cast-iron skillet, and place in oven.

In a medium bowl, combine cornmeal, flour, baking powder, sugar, and salt. In a smaller bowl, whisk together milk, eggs, and vegetable oil.

Pour your liquid ingredients into your dry ingredients, mixing until just combined. The batter won’t be completely smooth.

Now, remove the pan or skillet from the oven, and quickly pour the cornbread batter into the melted fat.

Place the pan back in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool for 5-10 minutes before slicing.