Matt's Cornbread

This is the way my grandmother taught me to make cornbread. The quantities may be a little different because she never measured anything.

• Ready In: 40 mins
• Serves: 6
• Yields: 6 pieces

Ingredients

• 1  cup cornmeal
• 1⁄3 cup self rising flour
• 1⁄3 cup mayonnaise
• 1  egg
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon black pepper
• 2  tablespoons butter
• 5 -6  ounces milk

Directions

1. Preheat oven to 350 degrees and place 6" cast iron skillet into oven while preheating. Combine first 5 ingredients in a mixing bowl. Mix thoroughly until very little dry meal remains (the eggs and mayo will cause the dry ingredients to clump).
2. Add the milk about a third of the amount at a time, stirring each time just until the milk has been absorbed. Do not over stir the mixture, clumps should still be present. When the oven is preheated use the butter to grease the skillet, pour in the mixture, then bake for 25-35 minutes until the bread starts to brown on top.