3/4 c. water-ground corn meal
1/4 c. all-purpose flour
1 c. cultured buttermilk
1 tsp. baking soda
1/2 tsp. salt
1 whole egg
2 tbsp. hot vegetable oil

Set oven at 450 degrees. Beat egg slightly; add salt. Stir soda into buttermilk vigorously for about 1 minute. Pour into egg and salt mixture. Stir in meal and flour to consistency of pancake batter.

Use large iron skillet. Place oil in skillet and set in oven until thin and runny. (Do not burn!) Pour about 1/2 of oil into cornbread and mix well. Pour batter in 4 equal sections of iron skillet to let oil separate the batter. DON'T STIR.

Set in oven and bake exactly 15 minutes until light brown on top. Cut evenly in pie wedges. Serve with butter. (Note - part of the secret of the taste is the use of the iron skillet.)