Colonial Style Corn Bread

Preheat oven to 350 degrees. Stir together corn meal and salt in a large bowl. Cut in 1/2 cup butter or lard until crumbs form. Whisk together buttermilk and egg yolks in a small bowl. Stir the buttermilk mixture into the corn meal. Beat egg whites to soft peaks in a medium bowl. Fold the beaten whites in the corn meal mixture. Melt remaining 2 tbsp. lard or butter in a 10 inch cast iron skillet over medium high heat, swirling to coat bottom and sides of skillet. Add the corn meal batter to the skillet. Place the skillet in the oven and bake corn bread about 40 to 45 minutes until lightly browned and springy when touched. Cut corn bread into wedges and serve immediately.