Delicious Cornbread - cooking recipe

Ingredients

2 c. self-rising White Lily buttermilk cornbread mix
1/2 c. self-rising flour
1 egg
2 Tbsp. Mazola oil
1 to 2 Tbsp. sugar
1 c. buttermilk

Preparation

Sift together cornmeal mix and flour.
Make a little well in the center and add egg, oil and sugar.
Beat this a little and add buttermilk; beat well.
If this is too stiff, add a little water to get it the consistency you want.
I don't like mine too stiff. Pour into an 8-inch black skillet that has been greased with Crisco and sprinkled with a little dry cornmeal.
Cook in 425\u00b0 oven 25 to 30 minutes.
(Some of my friends say this is as good as cake.) Keeps well in the refrigerator in foil.