- 2 C self-rising cornmeal mix
- 1 C white sugar
- 3 eggs, beaten
- ½ C vegetable oil, plus additional oil for skillet
- 1 ½ C milk
Mix all ingredients in bowl. Heat about two tablespoons of oil in cast-iron skillet. Scoop about 1/3 cup cornbread batter into skillet and fry until bubbles appear and underside is golden brown. Turn and fry until browned on other side. Repeat steps to use all batter.