2 cups yellow corn meal
1 cup flour
1 teaspoon soda, salt, and sugar.
1-1/4 cups Buttermilk
1/4 cup Milk
1/2 cup Water
Mix all together, by hand, until smooth. Should be consistency of medium density pancake batter. Prepare a 10″ cast iron skillet by heating about 1/2″ Crisco till very hot on stove top. Pour batter in, carefully so it doesn’t splatter, spread evenly over pan. Doesn’t matter if some of the Crisco flows to the top. Put into a preheated 425 degree oven, bake for 20 minutes. Check at this time by thumping on top of corn bread. It should have a hollow sound and be delightfully brown. Turn out on a rack for a few minutes, slice into wedges,( It will never crumble!). When served, each slice then can be sliced in half, through the middle to soak of the butter. Or, as they do in the south, serve small glasses of buttermilk on the side to dip into before each bite.
Per serving: 616 Calories (kcal); 6g Total Fat; (8% calories from fat); 25g Protein; 113g Carbohydrate; 19mg Cholesterol; 357mg Sodium
Food Exchanges: 6-1/2 Grain (Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates