Southern Buttermilk Cornbread - cooking recipe

Ingredients

2 eggs
1 pint buttermilk
1 3/4 cups cornmeal (must use Martha White Self-Rising Enriched White Cornmeal Mix)
3 tablespoons flour
vegetable oil

Preparation

Preheat oven to 400\u00b0.
In a mixing bowl, combine eggs and buttermilk, mixing with a wire whisk.
Add cornmeal mix until the consistency is like pancake batter (approx. 1 3/4 cups).
Mix in the flour.
In the bottom of an 8x8-inch pan, casserole dish or muffin pan, pour enough oil to slightly coat the bottom. If you use a muffin pan, use about a teaspoons per cup.
Put the oiled dish/pan into hot oven and let the oil get VERY hot, but NOT scorched. (You can test by placing a drop of batter into the dish. If the batter sizzles, it's ready!).
Pour batter into the hot dish or fill muffin cups 2/3 full, and bake for approximately 20 minutes or until golden and a toothpick inserted into the center comes out clean.
Butter 'em up, and enjoy, ya'll!