Pour about an eighth of an inch of oil, corn or vegetable, in the bottom of an eight inch skillet; doesn’t have to be cast iron, but it helps. Stick it in the oven on a high rack at about 425. Mix three cups of white self-rising corn meal with about half a cup self-rising flour, mix in a bowl with a scant teaspoon baking soda and a dash or so of salt. Add about 1/3 cup of corn or vegetable oil and mix until about the consistency of rice. Add one large beaten egg and mix well. Add enough buttermilk with a splash of water to make a thick batter. Spoon batter into the hot skillet, shake to level, and bake until golden brown. Invert skillet to remove bread. Serve warm with butter and rejoice.
