Ruby’s Corn Bread

2 cups white meal
1 cup flour
1 Tbsp. sugar
1 teas. Salt
Milk, sweet
4 teas. Baking powder
1 egg

Combine all dry ingredients, and then add egg and enough milk to make thin batter. Pour in hot well greased bread pan or corn stick pans. Bake until brown in a hot oven.

Note: this is my adaptation of the original recipe as follows: I do not use any flour, I use self rising cornmeal thus eliminating the salt and baking powder, I never put sugar in corn bread (UGHHH) and buttermilk is sooooo much better to use. Also if you have a cast iron skillet that you can use for nothing else it will soon get to where your cornbread will never stick. Just make sure you never let water touch it, just wipe it out and store it till next time.