Cracklin Cornbread

All during growing up at our house my Mom would have cornbread probably 5 days of every week. Amazingly I still love it and we have it a lot too but not near that much. We do however vary our cast iron pans depending on how many we plan to serve. Normally it's just us two and we use a "wedge" pan most of the time because we like the additional crust on the sides of each wedge we get using this pan. Just for a change sometimes we use a 6 in pan. For more than two we have a 9 or 10 in pan. Sometimes we like to bake the same amount we use for the small pan in the large 10 inch pan for a thin crusty pone. Then there is the special treat of Cracklin Cornbread and oh how everyone loves the cracklins.