Homemade Corn Bread

2 cups corn meal mix
1/2 cup flour self rising
2 eggs
buttermilk

Get you an Iron skillet for this.

Preheat oven to 425. Mix all ingredients together about , just add enough buttermilk to make it a liquid dough. Not watery, but not thick either. Put your Iron skillet on a stove eye set to med-high. Put a small amount of oil in pan, and then pour your mixture in the pan. Leave it on the eye a few minutes until you see it bubble.. like the way pancakes bubble before you flip them. Take off stove eye and place in oven. Now this is for a very small pan of corn bread, so if you are feeding a big family, use a bigger pan, and double the recipe. You are going to want to bake it until you can put a toothpick in center and it comes out clean. Thats all there is to it, yummy, hot corn bread served with butter.. MMM good

YEAST ROLLS

HOT YEAST ROLLS
2 PACKAGES DRY YEAST
2 CUPS WARM WATER
1/2 CUP SUGAR
2 TEASPOON SALT
6 1/2 TO 7 CUPS FLOUR
1 EGG
1/4 CUP VEGATABLE OIL
DISSOLVE YEAST IN WATER
ADD SUGAR, SALT AND ABOUT HALF FLOUR
BEAT THOROUGHLY
ADD EGG AND OIL
GRADUALLY ADD REMAINING FLOUR UNTIL SMOOTH
COVER, LET RISE
PUNCH DOWN
ROLL OUT FOR ROLLS
PLACE IN PAN, BRUSH ON MELTED BUTTER
LET RISE
BAKE AT 400 FOR ABOUT 12-15 MINUTES
BRUSH ON MELTED BUTTER