Ingredients:
2 cups self-rising cornmeal
2 cups buttermilk
1 large eggs
1 tablespoon sugar
1/3 cup butter
Directions:
Stir together first 4 ingredients in a large bowl.
Melt butter in an 10-inch cast-iron skillet in a 425F oven 5 minutes. Tilt skillet to coat evenly with butter.
Pour cornbread batter into the buttered skillet.
Bake at 425F for 25 minutes or until golden. Remove cornbread immediately from skillet, and let cool.
Servings: 6-8
Time preparation: 5 min.
Time total: 35 min.