Cornbread Supper

This cornbread, or something like it, remains a favorite of some who come to Cornbread Supper. It's often made by guess, based on what's available, but here's an attempted recipe. And now the frank admission: This cornbread is a lot of work. We could call it "Arduous Cornbread." You have to love it, or serve it to people who love it, to make it worthwhile. For one 12-inch cast iron skillet, or one 9-inch skillet and a smaller 6-inch one as well. Should serve 8 - 14, depending on so many factors. Ingredients 2 ½  cups unbolted white cornmeal 1 ½  cups buttermilk ½ cup browned butter, bacon fat, coconut oil, or neutral oil like grapeseed oil or rice bran oi ½ cup dry curd cottage cheese 1/2 cup sour cream 2 eggs 1 cup grated or cubed sharp cheddar, Asiago or Gruyere ½ cup grated Parmesan (save a couple of Tablespoons for sprinkling on top) 1  medium yellow or extra-sweet onion 1 cup (or more) fresh or frozen corn kernels (if frozen, you can add