created: 2008-01-14 18:08:15
1 tsp. vegetable oil 2 cups self-rising yellow cornmeal 2 tbsp. sugar 1 tbsp. self-rising flour 1/2 tsp. salt 1 cup buttermilk 2 large eggs, lightly beaten 1 tbsp. mayonaise 1. Brush a 10 inch cast iron skillet with oil and heat in a 425 oven 5 minutes. 2. Stir together cornmeal and next 3 ingredients in a large mixing bowl. Stir in buttermilk, eggs, and mayo, stirring just until blended. Pour batter into hot skillet 3. Bake at 425 18-20 minutes til golden brown and cornbread pulls away from sides of skillet. Remove from oven and cool 5 minutes.