Cornbread, plain and simple

Critical step number one...

Heat your oven to 425 degrees.  Into the oven, put your 8 or 9 inch cast iron skillet.

After the oven is preheated, then proceed to make the corn bread.  Corn bread, like biscuits, requires speed once the buttermilk has hit the leavening.

Into a medium sized bowl, put the following ingredients.

1 3/4 cups of yellow self rising cornmeal
3/4 cup of self rising flour
1 large egg
1 1/2 cups of buttermilk

Stir this thoroughly but quickly with a wire whisk.

Get the by now very hot skillet out of the oven.  Pour a solid 3 tablespoons of oil (olive, corn or vegetable oils all work well) into the skillet and swirl it around to coat the pan.  It will look like a lot of oil, but it incorporates into the crispy crust of the cornbread.

Pour the cornbread mixture into the hot, oiled skillet.  It will hiss a bit and pop oil on you if you're not careful.
Pop it back into the hot oven for 20 to 22 minutes.  It should test done in the center.
(In my oven, it takes exactly 20 minutes and the kitchen will be smelling like parched corn about two minutes before it's ready.)

Recipe from the personal collection of  dawn weaver