cornbread for a snowy day
1 cup buttermilk
1 teaspoon soda
1 teaspoon salt
1 teaspoon sugar (optional)
1-4 tablespoons butter
Put the butter in the skillet in the oven to melt and get sizzling hot.
Put the soda, salt, and sugar in the tiny bowl and mix them. Get all the lumps out of the soda.
Beat the egg and mix with the buttermilk in the small bowl.
Pour the boiling water on the meal and stir till it's all absorbed. There will be some meal still dry. Then rapidly stir the salt mix into the buttermilk, and immediately dump it over the damp cornmeal. Stir briefly. A few lumps are OK. You want to get it into the oven before the bubbles of the soda and buttermilk have dissipated.
Scoop the thick batter into your sizzling butter and return to the oven for about 45 minutes. When it's done, hold the skillet upside down over a plate, and it will fall out, with the buttery bottom crust uppermost. Cut in wedges and enjoy!