Cornbread

Small cast iron skillet: 1 cup of self-rising cornmeal, 1/2 cup flour, 1 egg, 1/2 cup milk, 1 teaspoon mayo. Mix it all together and por it into a greased hot skillet. Bake at 400 degrees for 20 minutes, and golden brown on top. Invert onto plate and cut it in pieces for serving. Butter it as you like.

Large cast iron skillet: Double recipe as above, except for milk add 3/4 cup or more as you like. Bake at 450 degrees for 20 minutes, and golden brown on top. Serve as above.

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