I just baked a pan of cornbread. I had laid out all the ingredients.
Yellow cornmeal, yep. Flour, yep. Baking powder, yep. (Made a note, I
need to buy more flour and also baking powder.) Salt, yep. An egg,
yep. Buttermilk... didn't have any so I soured plain milk with vinegar.
I'm sure someone will have a hissy fit because I use vegetable
shortening in my cornbread. Substitute butter if you wish but please
don't try to use EVOO, it won't be good.

Anyway, I heated the cast iron skillet in the oven with a dab of
shortening at 425F. Got it sizzling hot. Meanwhile I combined the dry
ingredients and cut in the shortening. I added the soured milk. Beat
the mixture until fairly smooth, then poured it into the hot skillet. I
put it in the oven... then I noticed ooops! The egg was still sitting
on the counter! Lickety split I got the pan out of the oven and quickly
cracked the egg and stirred it into the batter (which was sizzling) in
the skillet. I had to stir it very quickly so it wouldn't cook like
scrambled eggs. Whew! I managed to add the egg just in time. Saved
it! It smells delicious.

http://i1342.photobucket.com/albums/...ps82e347fe.jpg

Jill