Preheat oven to 450°F (232°C).

Place a 9-inch iron skillet with pan drippings in the oven to heat.

In a mixing bowl, combine self-rising cornmeal, egg, salt, pepper, and buttermilk.

Let the mixture sit for one minute.

Carefully remove the hot skillet from the oven.

Add the hot grease from the skillet to the cornbread mixture and stir well.

Pour the batter into the hot skillet.

Bake for 30 minutes, or until the top splits and browns.