1 C. self-rising cornmeal
1/2 C. self-rising flour
2 T. sugar
3 T. oil
1 1/4 C. buttermilk
2 eggs lightly beaten
Preheat oven to 400°F. Combine in a bowl the cornmeal, flour and sugar. Stir to
blend. Add the oil, eggs and buttermilk. Mix well.
Heat a iron skillet on the stove. Add 1 T. oil and cover the bottom of the pan.
When the pan is hot, pour the cornbread into it and spread it out to even it.
Bake for about 25 minutes or until brown.