In article >,
George Shirley > wrote:

> Simple cornbread recipe used throughout the south:
>
> 2 cups cornmeal (preferably yellow)
> 2 cups buttermilk
> 1 egg, well beaten
> 1 teaspoon salt
> 1 teaspoon baking soda
>
> Mix it all well and bake in a 450F oven for 20 to 25 minutes, test with
> a toothpick for doneness.
>
> Heat the cast iron skillet, ten to twelve inches in diameter, with a
> tablespoon of oil in it in the oven from the very start. When oven is up
> to heat pour the cornbread mix into the skillet and then cook to time.
> This ensures a nice crisp crust all around and a nice tender pone. You
> can pretty much mix in any ingredients you want as long as the skillet
> will hold it. I have used a cast iron chicken fryer to make "stuffed"
> cornbread and it worked well.

Looks simple enough, thanks!
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