Mamaw’s Cornbread •1 1/2 cups self-rising cornmeal •3 tablespoons self-rising flour •1 egg, beaten •About 1/2 cup milk (whole, evaporated, or buttermilk) •1 to 2 tablespoons oil or shortening for pan Preheat a cast-iron skillet coated with oil or shortening in oven at 425 degrees. Mix dry ingredients. Stir in egg, and add milk until the batter is the consistency of thick pancake batter. Pour into hot pan. Bake about 18 minutes or until brown on top.
