Cornbread -- sort of

Searching for childhood cornbread (of sorts) memory

Ca. 1955-1962 in a small central Alabama town, I knew a family of several children and a hardworking mother of slender means. The sole son was my best friend, so I had many occasions to be at their home. Because the mom worked in a shirt factory, the older girls baked what they referred to simply as "bread", almost every afternoon and it was served with whatever they had for supper. I watched the girls make it a few times (when ca. ages 8 to 12), but never noted the exact ingredients, much less proportions. I do remember that they used a blend of cornmeal and flour (probably self-rising, I suspect), maybe milk, possibly water, and an egg or two. One specific memory is that they would heat a cast iron pan, pour the mixture into the hot pan and then gently pour a spiral pattern of oil or melted bacon grease from the center outward. They did not slice it, but broke off hunks as it was passed around the table. I loved it, despite the fact that it violated every norm, especially, it would seem, the norms of the norming members of this forum. It was too heavy (as in bricks), too greasy, sort of gummy, and often inconsistent in texture from one side to the other, but it had a wonderfully tart taste and crisp crust, and was the perfect tool for sopping pot liquor. However, the mother and son are dead, and the sisters have scattered to other places where they or their husbands could make a living. The ones I have run into over the years at funerals and weddings have either forgotten the "bread" or blotted it out of their newly affluent memories.  If this rings any bells, I would be grateful for your non-cardiological input. Thanks, Buster