2 cups self-rising cornmeal
1 large egg, lightly beaten
1 1/2 cups milk
1/4 cup oil
1. Preheat a well greased 8-inch iron skillet (or 8×8 baking pan) at 425°.
2. Blend all ingredients, stirring until moistened.
3. Pour batter into preheated skillet.
4. Bake 25 to 30 minutes.
5. Remove from pan and serve!
This is delicious and moist cornbread! Goes perfect with a country dinner and I love it leftover, reheated and drizzled with a little bit of maple syrup!!