1/4 cup of butter, melted
1 large egg
2 cups of whole buttermilk
2 cups of self-rising yellow cornmeal
1/4 tsp of salt
Preheat oven to 400 degrees. Coat bottom and sides of a 9 inch cast-iron skillet with melted butter, place in oven to heat. In a large bowl, lightly beat egg. Add buttermilk, cornmeal, and salt, stirring just until ingredients are combined. Pour mixture into hot skillet, bake for 25 minutes or until cornbread easily pulls away from sides of skillet and is golden brown. Serve immediately.