1 c. Gold Medal self-rising flour
1 c. yellow cornmeal
1 egg
Heaping tsp. baking powder
Dash of salt
Milk
Oil

Mix all ingredients. Add enough milk to make a thick pouring consistency. Pour into baking pan or muffin tins with enough oil to float in bottom of pan. Make sure oil is hot to keep cornbread from sticking. Bake at 425 degrees until golden brown.