1 cup of self rising corn meal..........I use Aunt Jemima Buttermilk Cornmeal
1 Large Egg
1 cup of Buttermilk
salt and pepper to taste.
I put about 2 tablespoons of Oil (Bacon drippings if I have them) in an Iron Skillet, pop it in the oven while the oven is preheating. While the oven is heating up, I mix up the cornbread mix. When the pan gets nice and HOT, I pour the cornbread mixture on top of the oil and put it back in the oven. Cook until the top is golden brown.
My wife says that I am "creative" when I cook. I dont normally follow a recipe to the letter. I use them more as a "SUGGESTION". IF I want mexican cornbread, I will put about a cup of creamed corn, and handful of grated cheese and handfull of chopped onions and HOT peppers in the mix and cut back on the buttermilk just a little. When I make crackling cornbread, I put about a cup of cracklings in the mix.
As long as you keep the cast iron skillet good and seasoned and DONT wash it in soap and water, the cornbread will slide right out when it is done!