If you can find lard, maybe experiment once or twice by coating the inside of a cast iron skillet with a generous amount of lard and putting it in the oven while you mix the cornbread. Then when you pour the batter in the pan you get this wonderful sizzle and end up with a crisp crust on the bottom that’s just to die for.

I’ve heard Crisco works with that technique too if you can’t get lard, but I can’t personally attest to that. I make the sign of the cross and hiss when I see a can of Crisco. 🤣