Cast iron skillet corn bread

 Two cups of cornmeal, I use self-rising 

One cup of SR flour

One large egg

Enough whole milk or buttermilk to make a batter ( not too thick and not too thin 

Stir all together and pour into a hot, greased skillet and bake at 400 degrees until golden brown on the top and around the sides.

Make sure you preheat the oven.

note;

Sometimes I add a 1/4 cup of butter to the batter to make sure it doesn't crumble so much.