Buttermilk Cornbread

1½ cups self-rising flour 1 cup yellow cornmeal 1 tablespoon baking powder ½ cup sugar 1¼ cups buttermilk 2 eggs ½ stick butter cooking oil

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.