Corn Bread #1
(using self-rising cornmeal)
1 egg
1/2 c buttermilk
pinch of baking soda
1 1/2 scoops meal [How much is that? No telling.]
(using plain cornmeal)
1 egg
1/2 c buttermilk
1 tsp baking powder
large pinch baking soda
1/2 tsp salt
enough meal to make batter
Bake in hot greased pan at 450° for about 20 minutes.
Corn Bread #2
1 egg, beaten
1 c buttermilk
salt
1/2 tsp baking powder
1/4 tsp baking soda
Add meal until fairly thick. Add 3 tbs melted shortening to batter.
Pour into hot greased pan. Bake at 450° until brown, 20-30
minutes.
Notes
For all versions: First, grease an iron skillet with 1-2 tbs oil or
bacon grease, bottom and sides. Put the skillet in the oven while
the oven is heating up to temperature so the skillet will be VERY
hot when the batter is poured in - this helps make the sturdy crust.
How much corn meal? Just keep adding it until it looks right. It
seems to be an inexact science. From reading other recipes, it seems
it ought to be about 2 cups or maybe more.
Note: Southern cornmeal is typically ground very fine, to the consistency
of white flour. With meal like that, a cornbread with only meal and no
flour wouldn't be grainy in texture. If you can't get meal ground that fine,
you can try using a 50/50 mix of flour and cornmeal.