DIANE'S SOUTHERN CORNBREAD
1 egg, beaten
1 ½ cups buttermilk
1 tsp. baking soda
2 cups self-rising cornmeal mix (white or yellow)
2 Tbsp. bacon grease or oil
Preheat oven to 425 degrees.
Place bacon grease or oil in a 9-inch cast iron skillet over medium heat; watch carefully while assembling cornbread batter; turn down if necessary, but keep hot.
In a medium bowl, combine egg and buttermilk; mix well, then add cornmeal mix and baking soda. Stir just until combined.
Pour batter into hot skillet and place in oven. Bake 15-25 minutes or until golden brown and a knife inserted in the center comes out clean. Immediately turn bottom side up onto a plate. Slice into wedges and serve hot. Yields 8 wedges.
May also bake in muffin pans or cornstick pans, but they'll cook quicker.