My favorite version of Southern Cornbread
1 1/2 cups self rising cornmeal1/2 cup of selfrising flour
1 egg
1 or 1 1/2 cups of milk, or better yet, buttermilk.
I don`t like mine real thick so I use 1 1/2 cups milk.
Mix and pour into a pan, or cast iron skillet
(I prefer a 10 inch cast iron skillet)
Be sure and grease pan or skillet with a little oil or grease.
Bake in a hot oven for about 20 minutes, or untill golden brown,
at about 375 degrees. Added butter on top of cornbread when
right out of oven makes for a softer top texture.
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