1/2 cself-rising flour
1/2 cself-rising corn meal (not mix)
1 to 2 tspsugar
1 largeegg, lightly beaten
2 Tbspoil or melted bacon grease
3/4 to 1 c buttermilk (you may also use sweet milk)
oil for frying
a good-sized handfull of self-rsing flour and cornmeal
just enough sugar to taste like the sweet of the corn, but not to sweeten the bread
beat you up an egg
just a little bit of grease
a good teacup full of buttermilk
Mix together flour, corn meal, and sugar into a mixing bowl. Add egg, oil and buttermilk. Mix with fork until all ingredients are moistened. Batter should be the consistency of pancake batter, so you may need to add a little more milk.
Heat oil in heavy skillet (I use cast iron). When oil is hot, add a little less than 1/4 cup of batter to the hot oil. Fry on medium heat for about 2-3 minutes. When golden brown, turn and cook other side until golden. Remove from pan and drain on paper towels. Serve with butter, honey butter or whatever you like.