2 c. Martha White self-rising cornmeal mix
3/4 c. milk (add more until creamy, not dry)

Preheat oven to 425 degrees. Heat stove eye on medium. Use a small skillet, put 1/3 cup of corn oil in it. Sprinkle 1 big tablespoon of cornmeal in oil while being heated on the stove, until meal is brown.

Pour mix in skillet - oil will come up on sides, spoon oil over entire top. Bake for 15 minutes or until golden brown.