DIANE'S PAN BREAD
Preheat oven to 400*.
Put a 9 or 10 inch cast iron skillet on a burner over medium heat, and add about 2 tablespoons of bacon grease or oil. Watch this as you're mixing up your dough to make sure it doesn't get too hot and flame up. It needs to be smoking hot but not blazing.
Beat one whole egg in a medium size bowl, then add about 2 cups of buttermilk and mix well. Using self-rising flour, add about 2 cups of flour, and 1 teaspoon of baking soda. Mix well, then add more flour to make a fairly stiff dough, like you were making biscuits to pat out. You'll get the hang of it after you make it a few times.
Add the dough to the hot skillet, smoothing the top with the spoon as best as you can. Bake until golden brown and crispy on bottom and a sharp knife inserted in the center is clean. If your oven bakes a little too hot you may need to turn the heat down to 375* and bake a little longer.
Turn out immediately onto a plate, bottom side up. Slice and serve, or just tear off a hunk.
If you don't get enough flour in the dough it can be gummy in the center, and if you get a little too much it can be a little tough, but either way it will still be edible unless you just flat burn it up. I have gotten busy and forgot it and burnt it slap dab up, LOL!