1 c. self-rising corn meal mix
1/3 c. self-rising flour
1 egg
2/3 c. milk
3 tbsp. oil

Preheat oven to 450°F. Grease a 7-inch iron skillet. In a medium bowl, combine all ingredients and mix well. Pour the batter into the iron skillet and bake for about 20 minutes. Remove from pan immediately. I like to put a dinner knife (or some other utensil) underneath the bread to lift it off the plate slightly until ready to serve so that the bottom won't get soggy.

Note: For Butter Velvet Cornbread, substitute melted butter for the oil.