Buttermilk Cornbread

By calypan

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
• 1 T. sugar

Preparation

Step 1

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.