Southern Buttermilk Cornbread

• 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

1. Preheat oven to 400u0b0.
2. In a mixing bowl, combine eggs and buttermilk, mixing with a wire whisk.
3. Add cornmeal mix until the consistency is like pancake batter (approx. 1 3/4 cups).
4. Mix in the flour.
5. 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.
6. 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!).
7. 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.
8. Butter 'em up, and enjoy, ya'll!

eggs, buttermilk, cornmeal, flour, vegetable oil

Taken from www.food.com/recipe/southern-buttermilk-cornbread-239813 (may not work)