If you like cornbread, this is the real deal, honed over decades
of practice in the mountains of southwest Virginia
1 ½ cups self-rising cornmeal
¼ cup flour
¾ cup buttermilk
2 tbsp. vegetable oil
Preheat oven to 450 degrees
1) Pour oil in iron skillet (preferably seasoned) and place empty skillet
in 450 degree oven for about 15 minutes.
2) In large bowl, combine cornmeal and flour. Add buttermilk slowly until
all is combined and batter is thick but pourable.
3) Remove skillet from oven and pour in the batter.
4) Return skillet to oven and bake cornbread at 450 degrees for 25-30
minutes or until golden and set in the middle.