Easy Southern Cornbread
1 1/2 cups Martha White Self Rising Cornmeal (white)
1/2 cup Self Rising Flour ( I purchase whatever is on sale)
2 whole eggs
2 TBSP of oil ( I use vegetable oil if I do not have bacon drippings)
Buttermilk - add small amounts until you have the right consistency
Heat oven to 450 degrees.
Put oil or bacon drippings in cast iron skillet ( I use an 8 " or 10") and make sure bottom is generously covered so
there will be no sticking of the cornbread.
...If you want crisp crust then put skillet in oven to heat; if you want a soft crust do not.
Sift the corn meal and flour together after it is measured. (I sift twice and this gives a fluffier cornbread.)
Add the eggs.
Add the oil.
Add the buttermilk in small amounts until you have the consistency needed.
Add mixture to skillet.
Watch until top is brown and firm--time depends on your oven. (usually 20-25 minutes)
Enjoy.