Mississippi Cornbread

• 2 cups of self-rising corn meal mix OR 1 and one-half cups of plain white corn meal, one-half cup of plain flour and one tablespoon of baking powder and one-fourth teaspoon salt.
• one half teaspoon of salt
• 2 small eggs
• 2 and one-fourth cups buttermilk OR 2 cups plain milk OR 2 cups hot tap water
• one-fourth cup melted butter
• PAM non-stick oil spray
• 2 tablespoons vegetable oil OR bacon drippings

1. Preheat oven and skillet to 450 for at least 10 minutes to ensure skillet is properly heated.
2. Mix dry ingredients.
3. Add liquid and beat thoroughly. Mixture should not be too thick.
4. Add eggs. Break yolks and give three whips of the spoon and stop. DO NOT BLEND!
5. Remove skillet and set on level surface. Spray with PAM. Add the vegetable oil or bacon drippings and allow to pool. Pour batter directly onto this pool of oil slowly, allowing it to spread. It should immediately begin to fry.
6. Replace in oven and bake for 5 minutes.
7. After 5 minutes, pour on the melted butter in a circle around the batter.
8. Bake for another 5-10 minutes until batter is firm and golden. Remove and invert over a paper covered plate. Let stand 2 minutes before cutting.

meal mix, salt, eggs, buttermilk, butter, oil spray, vegetable oil

Taken from www.epicurious.com/recipes/member/views/mississippi-cornbread-1237605 (may not work)