I had tried making cornbread in the past and totally sucked at it - no recipe ever came out right. Then a while back I found one on Food.com, a bit different than the one in the OP, but the similarity, and the trick (for me) being to preheat the cast iron skillet in the same way. My recipe calls for I think 1 cup of butter, adding 90% of it to the batter, and saving the other 10% to coat the skillet when you pull it out of the oven to pour in the batter. I'd like to try it with bacon grease sometime - that sounds good.