Real Southern Cornbread

                                                                                                    

2 c self-rising cornmeal
1 c self-rising flour
1/4 c olive oil
1 egg
1 1/2 c-2 c buttermilk(add more buttermilk if too dry -1/4 c at a time)

For best results, bake in a cast iron skillet that has been heated on top of the stove with olive oil barely covering the bottom of skillet with a little cornmeal sprinkled in the oil. Bake 425 degrees for 45 min or until golden brown.
Place oil in large bowl and beat egg in oil. Add flour, cornmeal and buttermilk and stir until it looks like a thick cake batter.