Like most simple recipes, cornbread is more about procedure than ingredients. Pour about an eighth of an inch of oil, corn or vegetable, in the bottom of an eight inch skillet, and stick it in the oven on a high rack at about 425. Then take three cups of white self-rising corn meal and 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 with dry ingredients until about the consistency of rice. Add one large beaten egg, mix well, then add enough buttermilk to make a thick batter and enough water to thin slightly; water enables the meal to swell and makes for lighter bread. Take your skillet out of the oven, tilt to coat the sides with oil, and test the heat with a drop of batter. It should sizzle; if not, heat some more. When oil is sufficiently hot, pour in the batter, spread evenly, and put back in oven. Bake until golden brown. Remove by inverting skillet. Eat with butter immediately, and enjoy being alive.