SKILLET CORN BREAD

4 T vegetable oil, divided
1 C self-rising white cornmeal
1 T sugar
1 egg
3/4 C buttermilk
Coat the bottom and sides of a small ovenproof skillet with 2 teaspoons oil. Heat skillet in 450 oven for 5 minutes.
Meanwhile, in a small bowl, combine cornmeal and sugar. In another bowl combine the egg, buttermilk, and remaining oil; stir into the dry ingredients just until moistened.
Remove skillet from the oven; carefully pour batter into skillet. Bake for 12-16 minutes or until golden brown and the toothpick comes out clean. Cut into wedges; serve warm.
This recipe is from a magazine my sister gave me called Reminisce. This magazine states that it brings back more good times and it does. If you want to remember the years gone by, read one for the great articles and fun. It made me smile and have good thoughts. Jackie still is not well and this has been going on for weeks. She must go to a doctor now, as many of us have suggested.
Sending good thoughts her way! Have a good evening.