1 1/2 cups self-rising flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 cup sugar
1 1/4 cups buttermilk
1/2 stick butter
No nutrition information available
Preheat oven to 400 degrees. Combine all dry ingredients. Whisk together. Beat egg mixed with buttermilk and melted butter. Cover the bottom of a 10-inch cast iron skillet with cooking oil. Pour batter in the skillet and put some of the oil onto the batter. Bake at 400 degrees until cornbread is a little darker than golden brown. Enjoy.
P.S. If the batter is too thick, put in a little more buttermilk.