I had been cooking my mom's and grandmother's recipes for years but I had not mastered cornbread. Mom sent me this cornbread recipe on a post-it note with directions for self-rising vs plain on either side! I have added other ingredients over the years - crumbled bacon, cheese, jalapeno, etc - but always come back to this basic recipe when I make soup or chili. It is so moist! If you don't have a cast iron skillet, just use a baking dish (the ingredients listed here fit an 11x7 pan) and bake for 30 minutes. BTW: my mom's name was Louise - a neighbor child called her "Mama Weez" ENJOY!