2 cups Old School Brand Self-Rising White Cornmeal.
2 cups buttermilk (or milk).
2 eggs, beaten.
1/4 cup cooking oil.
1 teaspoon sugar.
Stir the above ingredients together and pour into a well greased cast iron skillet (8″ or 10″ skillets work well). I like to preheat my skillet with a little oil in the bottom, about 2-3 tablespoons, so that when I pour in my cornbread batter, the hot oil forms a sizzling bottom crust. (But preheating the skillet or baking pan (9″x 9″) isn’t required. What IS REQUIRED is that your pan be well greased) Pour batter into pan and slide into oven preheated to 350 degrees. Bake for about 28-30 minutes until golden brown on top and center is fully cooked.