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Ingredients
- 1 cup Self-Rising Flour
- 1-1/2 cup Self-rising Cornmeal
- 1-3/4 cup Milk (can Substitute Buttermilk)
- 1 whole Egg, Beaten
- Butter To Grease Skillet Or Pan
Method
- Preheat oven to 450 degrees F.
- Mix all ingredients in a bowl using a whisk until there are no lumps. Make sure to beat the egg in a separate bowl before adding to the mixture. Pour mixture into a greased cast iron skillet or pan. I've learned from experience that this cornbread tastes much better made in the cast iron skillet! The skillet I use is about 12" in diameter.
- Bake in preheated oven 20 - 25 minutes, or until edges and top are golden brown.
