Cornbread - cooking recipe

Ingredients

1 cup Martha White self-rising cornmeal mix
1 egg
2 Tbsp. bacon grease (vegetable oil may be substituted)
1/2 cup onion, chopped fine
1/4 cup pimento, chopped fine
1 cup buttermilk*
1 tsp. salt

Preparation

Place all ingredients in a mixing bowl and mix thoroughly. Preheat oven to 450 degrees.
Coat a well-seasoned black iron skillet or corn-stick pan with enough bacon grease to cover. IMPORTANT:
Place greased skillet or pan in preheated oven until it begins to smoke (three to four minutes) to create a crunchy crust on the bottom.
When the pan is ready, add the cornbread mixture and return to the hot oven.
Bake for 20-25 minutes or until golden brown (bake muffins and corn-sticks 15-20 minutes).
Serve while hot with softened butter.