Buttermilk Cornbread

Buttermilk Cornbread 1 C. self rising corn meal 3/4 C. self rising flour 1 egg 1/4 C. vegetable oil 1 C. buttermilk lard or shortening for greasing the pan Grease a medium size iron skillet or pan well, set aside. Preheat oven to 425 degrees. Combine the corn meal and flour, add in the egg and oil, slowly stir in the buttermilk and mix well. If you think you need to thin it out some, add a little more buttermilk. Pour into greased skillet and bake for 25 minutes. Turn out onto a plate and enjoy.