2 cups white martha white self-rising corn meal (not cornbread mix!)
buttermilk

Heat the oven to 500 degrees F, and preheat a well-seasoned cast iron skillet in the oven.

Meanwhile, in a large bowl, combine cornmeal and enough buttermilk to make a pourable mixture. Once the skillet is hot, remove it from the oven, grease the skillet thoroughly, and pour the cornmeal-milk mixture into the hot skillet. Return it to the oven, and cook the cornbread until a brown crust forms on top of the bread.

Submitted by: Big Leroy