Super Moist Cornbread
2 cups self rising cornmeal
2 cups buttermilk
1 large egg
1 T sugar
1/3 cup butter
* Stir together first 4 ingredients. Melt butter in 8 inch cast iron skillet in a 425 degree oven for 5 minutes (tilt skillet to coat evenly with butter).
Pour batter into skillet and bake for 25 minutes or until golden brown. Remove cornbread from skillet immediately and cool on rack.
