I'm choking on some right now!

my 1/2 recipe:

1 cup white self-rising corn meal
1 egg
1/2 plus 1/8 cup of milk (I think)
1/8 cup oil (Wesson or Corn Oil or whatever)

Here's the trick: heat an iron skillet in the oven, 400 F. When it's hot, pour a little oil in it and heat again. When hot, sprinkle cornmeal on the bottom of the skillet (it should sizzle). Then pour the above mixture in. It should be a fairly heavy liquid that you need to spread just a little bit to cover the bottom of the skillet. Bake at 400 F for 20 minutes or so...I just take it out when the top turns golden and the sides pull away a little. Dump out on a plate. Break with your hands, don't cut with a knife. (I usually break this rule too.) Serve hot with butter.

Maybe Rick will see this thread -- it's the recipe I lost and had to reinvent. I thought you could follow the recipe on the back of any brand of cornmeal -- absolutely not so! Variations of this use whole kernal corn, jalapeno peppers, lots of stuff to jazz it up.