3 c. cornmeal (self-rising)
1 c. flour (self-rising)
1/2 to 1 c. buttermilk
1/3 c. butter, melted
2 eggs, beaten
water to finish batter

Mix all ingredients except water. Let it set for a few minutes and then rework the batter, adding about 1/2 cup water or a little more. Preheat oven to 450°F. Best baked in an iron skillet (8-wedge skillet). Grease 8-wedges skillet with Crisco and put in preheated oven until Crisco melts and skillet is hot. Pour batter in skillet. If the batter starts to sizzle, then the pan is just right.

Makes a good crust on cornbread.

Bake 5 minutes on lower rack of oven. Cornbread will start to rise. Move up in oven and bake until golden brown.

Makes 2 pans of bread.