1 1/2 c. self-rising corn meal (Tenda-bake)
1/2 c. self-rising flour
1/4 c. oil
1 egg
1 c. buttermilk

Mix all together; if a little stiff, rinse the cup out with a little water. I like the small muffin pans. Makes 24 or use regular muffin pans; makes 1 dozen. Bake at 450 degrees for 20 minutes.

You can add these to the cornbread: 1/2 c. Cheddar cheese Sm. can Mexican corn niblets Crispy bacon, crunched Onion to taste