I have taken three family cornbread recipes and made my version as follows:
1 1/2 cups “hot rize” corn meal for thin or 2 cups “hot rize” corn meal for thicker
1/4 cup self rising flour, heaping
1 cup buttermilk
1/2 to 1 cup water ( add till pouring consistency)
1/4 cup oil
Optional: 1 stick melted butter and 1 egg (my father-in-law made it this way…sometimes I do, sometimes I do not)
Preheat oven to 500 degrees
While oven is preheating pour the oil into a large iron skillet coating sides and bottom. Pour most of the excess oil into a mixing bowl leaving a small amount in skillet. Place oiled skillet on stove and heat it, being careful not to burn it… preheating the oiled skillet will make the cornbread crunchier.
Mix all other ingredients into the mixing bowl with the oil.
Once skillet is preheated, pour cornbread mixture in it. Be careful because it will be sizzling hot.
Cook approximately 20-25 minutes or until golden on top.
Pour out onto plate to serve and cut into 6 pieces.