OK...I'm admitting to my Yankee-nish here. <The latitude, NOT the team..UGH!> I have never made cornbread. <GASP!> Just poured out the grease from this AM's lb. of bacon, got a 14" cast iron skillet with a coat of grease and some cracklings still inside. Good start? Bake in oven I assume... Have a basic recipe, but maybe someone here could rattle off some tips and trix?