3 c. corn meal mix, self rising
1 egg
Milk
3/4 c. corn oil
1 tsp. butter

Preheat oven to 450 degrees. Put 1/2 cup corn oil in 8 inch iron skillet and heat the skillet while you are mixing the batter. In a large bowl, combine 1/4 cup corn oil, cornmeal, egg, and enough milk to make the batter very moist. Pour batter into hot skillet and bake 20 minutes. After 20 minutes, rub 1 teaspoon butter over top of cornbread and bake 5-7 more minutes.