2 DIFFERENT VERSIONS

(SELF-RISING)
1 cup self-rising corn meal
scant 1/2 cup self-rising flour
1 1/2 tablespoons sugar
1 large egg, beaten
Buttermilk as needed
Water as needed
3 or 4 tablespoons butter for the pan

************************************************

(ALL-PURPOSE)
1 1/3 cups All-purpose cornmeal
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 tablespoons sugar
1 large egg
Buttermilk as needed
Water as needed

*************************************************

Stir the dry ingredients together in a bowl.
Add egg and just enough buttermilk to make
a very thick dough. Add enough water to make a
pourable batter.

Heat the oven to 450-degrees F.

Heat an oven proof skillet, preferably iron, on the
stovetop and melt the 3 or 4 tablespoons of butter in it.
(You want enough butter to come up over the sides of the batter
when you pour it in the pan. This is Southern Style...high
fat and calories, but Gooood!)

Pour the batter over the butter and cook on stove top for a
few minutes until the bread begins to set. This will give you
a crisp bottom crust. Set the pan in the oven and bake until
a nice dark golden brown. (I like mine just this side of burned...
nice and crunchy that way.)