2 cups white or yellow self-rising cornmeal mix
2 eggs (or 1 extra-large egg)
1 ½ cups whole buttermilk, well shaken
¼ cup (½ of a stick) salted butter, melted (use unsalted butter if you prefer a less-salty cornbread)
2 tablespoons vegetable oil or bacon grease, for coating the skillet
Heat a 9-inch or 10-inch cast iron skillet in the oven while you preheat the oven to 450°F.
In a large bowl, whisk or stir together the cornmeal, eggs, buttermilk, and melted butter. Stir just until combined; do not over-mix.
Carefully remove the hot skillet from the oven. Add the oil to the hot skillet; spread to coat on the bottom and sides (I use a pastry brush for this).
Pour the batter into the greased skillet.
Bake until golden brown on top and a toothpick inserted in the center of the cornbread comes out clean, about 15 minutes.
DID YOU KNOW: Cornbread is as American as apple pie, but its origins date back far beyond the inception of this country. With roots in Mesoamerican, Native American, and African cultures; history and people have shaped this iconic American bread into what it is today.