1/2 cup (1 stick) butter

Preheat a 10-inch cast iron skillet and 1/2 cup (1 stick) of butter in a 425°F oven.

CORNBREAD:

2 cups self-rising corn meal
3/4 cup milk (or buttermilk)
1/4 cup vegetable oil
1 egg
2 tbsp. sugar
1 cup chopped green onion (including the green stalk)
3/4 cup dairy sour cream

Blend all ingredients together. Pour mixture into preheated skillet and bake at 425°F for 30 to 35 minutes or until knife inserted in center comes out clean.

Invert onto plate and slice. Serve hot!

Submitted by: Patricia Lefler