Guardian Ware Stovetop Cornbread

1 c. SR cornmeal, your choice

1/2 c. SR flour

1 egg, beaten

1 c. buttermilk*

3 T. honey or sugar, optional

4 T. bacon grease drippings, melted butter, or oil, optional

Combine dry ingredients. Add beaten egg and buttermilk. Add drippings if using. Add honey or sugar, if using. Mix until smooth. Do not over mix. Preheat pan on medium low heat until warm to the touch. Oil the pan before adding batter. Cook on one side 10 minutes until medium brown (How are you supposed to know?) Flip and cook on other side for 10 minutes. If you flip too soon it will stick. Slice off an end and butter liberally while piping hot. Eat and repeat. 

*if you don't have buttermilk, you can make your own by combining 1 T. vinegar & milk to make 1 c. 

**We inherited the pan from my husband's maternal grandmother. I was told it was a cornbread maker that was sold door to door in the 1930's-1950's. I have since learned it was actually marketed as a "double omelet fry pan", but his grandma only used it to make cornbread. Everyone gets a crispy piece when made in this pan.