1 c. self-rising cornmeal mix
1 c. (8 1/2 oz. can) cream corn
1 c. buttermilk
1 pinch of baking soda
2 eggs, well beaten
1 tbsp. cooking oil

Mix together all ingredients. Pour into a skillet that has been well oiled and a bit of cornmeal added to oil. Bake at 425 degrees until brown in an iron skillet.