Ingredients:

1 1/4 c. yellow corn mea

1/4 c. flour

1/2 tsp. salt

1/2 tsp. baking soda

1 c. buttermilk

1 lg. egg

1 t corn oil or canola oil

Directions:

1. Heat oven to 400 degrees. Stir dry ingredients. Add the wet ingredients; be sure to stir to the bottom

2. Grease a 7" cast iron skillet with a nice thick coating of Crisco on sides and bottom; heat on high until Crisco gets just to smoke point.

3. Pour in the batter and bake 20-23 min. on bottom rack. It should sizzle as it goes in. Cornbread should slip easily from the pan, be brown on bottom and golden on top. This is not a cake-like cornbread, this is coarse to soak up the juices of red beans, soups, stews.

Bon Appetit!