answer:I’m from a family of cornbread makers and eaters. In a bowl mix 1 cup self-rising corn meal, .5 cup self-rising flour, one egg, .25 cup canola oil, 2 tablespoons sugar, ¼ teaspoon salt, and enough milk to make it like a thick pancake batter. Take a 9–10 inch iron skillet and add ¼ cup oil and turn on the burner to med/high. When the oil gets hot pour in the cornbread batter. When you see some air bubbles coming up through the batter in the center, put the skillet in a preheated 375 degree oven and bake until the top starts to brown a little and is firm when pressed in the middle (around 20–25 minutes). When done take it out and turn the cornbread onto a plate upside down if you like the crust crunchy and right side up if you like the crust soft. You can use plain corn meal and flour but I like using the self rising. I usually even add about ½ tsp baking powder even to the self rising to make the bread a little less dense. Most people don’t like it that way though. You can also add steamed onions, corn, and hot peppers and call it Mexican corn bread. It goes with most anything, but we love it with veggies, soups, chili, and by itself. Serve it hot and buttered!