This one is courtesy of George Welch. It is his Grand Mother's recipe.

I use less oil (just one tablespoon in the bread mix and one in the skillet) and more baking soda (a heaping 1/2 tsp), and I put in about half a cup of coarsely shredded cheddar cheese and about half a cup of pickled jalapeño slices. I also find that 425 degrees works better than 375 in our oven.

Southern Corn Bread  (Irene Welch)

1 cup Aunt Jemima white [1] cornmeal
1 cup buttermilk [2]
1 egg
1/2 tsp baking _soda_ (rounded)
4 tsp [3] oil [4]

Add half the oil to a well seasoned medium sized cast iron
skillet, and put in middle rack of oven.  Set to 375 F.

---
    Wait until the oven is good and hot (and consequently so is the
    skillet and oil).
---

Break egg into mixing bowl, and scramble well.
Add buttermilk and mix well.
Add soda and mix well.
Add corn meal and mix well.
Add remaining oil and mix well.

Remove skillet from oven and pour the batter in.  If it doesn't
make a lot of noise, you didn't get the skillet hot enough first and it
is going to stick :-( .

Bake 25 min.

Invert skillet and the loaf will dump out on the table unless
it stuck.  If it stuck, try to get it out in one piece with a spatula.
Cut into pie-slices.  Makes six medium or 8 small pieces.

Notes:

[1]  Yes, it has to be *white* cornmeal, and yes it *has* to
     be Aunt Jemima.
[2]  Best if used 1 week *after* the expiry date.
[3]  Use more or less to taste.
[4]  Grandmother uses bacon grease.  I use canola oil.  YMMV.