Self rising yellow corn meal, one egg, and buttermilk. That's it.
No it's not!
Hot oil from the hot skillet poured into the batter. Stir. And then pour the batter into the remaining hot oil in the skillet and then back into the hot oven.
This gives the cornbread a nice crunch on the crust and keeps it really moist inside.
Edit: I see where you corrected that.
