Many use a fat like lard, shortening, or butter. Some don't, beyond the small amount introduced by using milk/buttermilk as moisture rather than water.
Many use a roughly even mix of wheat flour and cornmeal. Some do not.
Some are heavily sweetened, some are lightly sweetened, some are unsweetened.
Some cook it up like a regular loaf, some describe a method of cooking it in a skillet.
Some use yeast as a leavening agent, some use baking soda or powder.
And lots of them are fundamentalist in their contention that what they do is the One True Way To Do It, Before Which All Others Are As Shadows.
I'm a good enough baker that I can follow a recipe and turn out a basic bread or cake, but I don't yet have enough of a detailed understanding of what each kind of ingredient does to the taste and texture of the thing to understand roughly what kind of cornbread will result from each recipe. It seems clear to me that 'cornbread' is not so much one thing as a pretty expansive family of things. Can someone help clue me in on what's going on with all this?
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