Be sure to use self-rising cornmeal mix or your bread will be flat and hard.
Whisk together all ingredients, whisking just until dry ingredients are moistened. Spoon batter into a greased 8-inch cast-iron skillet or baking pan.
Bake at 425° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
Note: For testing purposes only, we used White Lily Self-Rising Buttermilk Cornmeal Mix.
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