- 1 cup ground, self-rising cornmeal
- 1¼ – ½ cups buttermilk
- 1 egg
- 1 teaspoon salt
- 1 – 2 tablespoons sugar
- 2 tablespoons fat (oil or shortening)
Preheat oven to 450°F. Grease iron skillet with fat and place in heating oven. Combine cornmeal, salt, soda and stir. Add egg and buttermilk and mix well. Pour batter into iron skillet and bake for 20 – 25 minutes or until golden brown. Turn bread out onto a plate and cut into wedges. Traditionally, cornbread is served hot with butter.