Buttermilk Cornbread

Photo: William Dickey; Styling: Mary Lyn Hill Jenkins

Recipe from


Ingredients

2 tablespoons vegetable oil
1 cup yellow cornmeal
1 tablespoon all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 large egg

Preparation

Heat oil in an 8-inch cast-iron skillet or muffin pans in a 450° oven 5 minutes.

Combine cornmeal and next 4 ingredients in a medium bowl; make a well in center of mixture.

Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into hot skillet.

Bake at 450° for 20 minutes or until golden.

Note:

October 1999