Southern Cornbread

This is cornbread done in the cast iron skillet and is Southern style; there is a difference.

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Ingredients:

-- 2 cups self rising cornmeal (PLEAAAASE be sure you check)

--2 eggs

--2 TBSP vegetable oil

--1/4 cup vegetable oil *for the skillet

--1 3/4 cups buttermilk (you can use regular milk, but....just don't...)

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1. Preheat the oven to 400 degrees F

2. Add the oil to cast iron skillet and place over high heat, let it get piping hot while you make the batter.

3. In a medium mixing bowl, add the cornmeal, oil, egg, and buttermilk. Mix until combined and drop a tiny amount into your skillet to test the heat. If it sizzles immediately, pour in the batter, leaving about 1 inch from the top. **If you want a thinner cornbread, don't pour in as much batter

4. Put the skillet into the oven and bake 25-30 minutes, or until the top is golden and set.

5. Serve immediately; with butter.

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