1 1/2 c. white corn meal
1/2 c. self-rising flour
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. sugar
1 tbsp. bacon drippings or cooking oil
1 egg, unbeaten
3/4 c. buttermilk
1/4 c. water

Put all ingredients in a large bowl; mix well. Add bacon drippings, egg, and milk; mix well. Add water and blend mixture thoroughly. Pour batter into a hot, greased 9 inch iron skillet. Bake at 425 degrees for 12 to 15 minutes. For a fancier bread, bake in a hot greased corn stick pan. Yields 16 servings, about 2 inches square.