EXTRA CRISP AND THIN SOUTHERN CORNBREAD

Extra Crisp and Thin Southern Cornbread image

Provided by @MakeItYours

Number Of Ingredients 4

1 cup self-rising cornmeal mix
2 tablespoons vegetable oil, sausage or bacon drippings, or melted shortening
About 3/4 cup buttermilk (or regular milk will work, but it won't have that special wang)
Water, if the batter seems too thick

Steps:

Heat the oven to 450° F.
Place a large well-greased cast iron skillet, preferably 12 inches wide, in the oven to heat.
Combine all the ingredients in a medium bowl. Stir together with a fork until you have a smooth, pourable batter.
Add a little bit of water if the batter seems too thick. Pourable means like pancake batter.
Pour the batter into the hot skillet when the oven preheated.
Cook the cornbread about 15 minutes, or until the top is golden brown.
Let stand a few minutes. Flip the cornbread out onto a platter. Serve with the crispy side up.