1 C. self rising flour
2/3 C. self rising cornmeal
1/2 C. wesson oil (that’s what was written, I just used the veg. oil I had on hand)
2 T. sugar
2 large eggs, beaten
1 C. buttermilk
shortening for the skillet
Grease an 8″ iron skillet with the shortening and place in the oven as it preheats to 425 degrees.
In a bowl, combine the flour, cornmeal, sugar, oil, eggs and milk.
Remove the skillet from the oven and pour in the batter.
Return to the oven and bake for 25 minutes or until golden brown on top.
Turn out onto a plate for serving.