1 egg
1 1/2 c. milk or water
2 c. self-rising corn meal
1 1/2 c. broken cracklings
1 to 2 tbsp. melted butter

Preheat oven to 325 degrees. Beat egg until light and mix in milk. Thoroughly mix in self-rising corn meal. Fold in cracklings. Pour into a generously greased 8-inch square pan or 10-inch ovenproof skillet. Top with melted butter. Bake 45 minutes to 1 hour or until corn bread tests done. Let cool 5 minutes before removing from pan.