By Rand E. Creitz
My pastor asked me for this recipe and I didn't know what to tell him, I've never measured for cornbread. But I've thought about it some and this is as close as I can get.
Boy, is it greasy!
1 1/2 or 2 cups self-rising meal, enough to make a 7-inch cast iron pan full
1/2 or 3/4 cup oil, enough to look like too much in the pan when you heat it; it's really about the thickness of one finger deep
1 large or 2 medium eggs
Buttermilk, about 2 cups
Heat oil in the pan while mixing meal, buttermilk and egg. Add enough buttermilk to make the batter very wet. Add warm oil and continue heating pan on surface eye. Blend most of the oil carefully into batter and then beat about 50 strokes. The batter should resemble a bowl full of melted, tan colored plastic, that's the only way I know to describe it. Pour into hot pan (gotta have that sizzle) and place into a hot (425) oven for about 8-10 minutes or until well browned on top.
Mexican cornbread can be made by adding chopped onion, 1 cup grated cheese, 2-4 tbsp diced pimiento or green Bell pepper and any hot pepper you want, using just a little bit more meal and milk and a 10 inch pan.
Note: my sister makes cornbread with about a teaspoonful of oil and no buttermilk or egg and it's just as good as mine. I don't know how to do that or I'd tell you, but mine is better than hers when it's warmed up the next day.