2 cups self rising cornmeal mix not just plain cornmeal
2 eggs or 1 extra large egg
2 tablespoons vegetable oil or an equivalent amount of refined coconut oil, bacon grease or lard
1/4 cup vegetable oil for the skillet if using cast iron; an equivalent amount of refined coconut oil, bacon grease or lard will substitute
1 3/4 cups buttermilk or regular milk Start with 1 cup of liquid if you are using regular milk and add the rest as necessary
INSTRUCTIONS
Preheat the oven to 400 degrees.
If you are using cast iron, place the 1/4 cup oil in the bottom of a 9″ skillet and place over high heat on your stovetop while you make the batter.
Pour the cornmeal into a bowl and add the oil, egg, and buttermilk.
Mix until combined and drop a small amount into your skillet.
If it sizzles immediately, go ahead and pour in your batter to within 1 inch of the top. If you want a thinner cornbread, just don’t pour in as much.
Transfer the skillet from the stove top to the hot oven.
Bake 25-30 minutes or until golden and set.