I posted this a few years ago.
After my son was born and living in a subdivision in the city
a neighbor knocked on he door
with a plate of this corn bread and fresh green beans.
(Martha, I often wonder what happened to you since I moved away in a short while )
and I have made this recipe for many years.
1 Cup of Plain Corn Meal
1 cup of buttermilk - now I usually do not have this on hand and take a cup of milk and add a
1/2 tsp of vinegar to it and let it sit for 5 minutes.
1 egg beaten
1/2 tsp baking soda
dash of salt
and if there are any bacon drippings on hand I will add a tbs - otherwise vegetable oil
Heat oven to 425 and grease well on sides and add about 2 tbsp oil in iron skillet medium size and place in oven
when skillet is hot - about 4 or 5 minutes
take out of oven WILL BE REAL HOT
and pour corn meal mixture into it DO NOT BURN YOURSELF :)
place back in oven and
bake until slightly brown on top
usually about 10 minutes
and slice and serve from pan
or flip out and cut ( iron skillets are so old and seasoned that everything flips out easily)
as it is usually browner on the bottom
If I am alone
usually just serve from pan
I also drop this batter from tablespoon
into hot oil on top of the stove
and make small corn cakes
I used half of this recipe in the same size iron skillet for me.
If you use the whole recipe then the corn bread is thicker
I like it thin and crispy...
Hope this makes sense
end of long day
I have cooked most of my recipes so long
it is difficult to share by writing about them...