Ruth Newsome's Cornbread

1 cup White Lily self rising cornmeal
1 cup White Lily self rising cornbread
1/4 cup melted butter
1 egg
Pinch of salt and pepper
1 cup whole buttermilk (add more if needed to make batter slightly thicker than pancake batter)
Heated 10 inch iron skillet (melt butter in this, pour off butter and sprinkle bottom with cornmeal to prevent cornbread from sticking)
Mix dry ingriedients well, Add egg, buttermilk and warm melted butter. Stir well with large spoon until consistency of thick pancake batter. Pour into heated iron skillet where butter was melted and you have sprinkled corn meal on bottom to prevent sticking. Bake in preheated 450 degree oven until brown on top, approximately 20-25 minutes. Remove from pan immediately, turn upside down on plate with crispier side up.
Serve alone with butter or goes great with most any vegetables, especially "beans and greens" southern style.
Cut in pie shape wedges or as my husband prefers, cut across in small strips so he can get all the "crunchy" sides!