Buttermilk Cornbread

By annekeeney

Ingredients

• 1 c. yellow cornmeal
• 1/3 c. all purpose flour
• 1 t. baking powder
• 1/2 t. salt
• 1/4 t. baking soda
• 1 egg, beaten
• 1 c. buttermilk

Preparation

Step 1

1. Preheat oven to 400. Grease well a 9" square pan or two nonstick 12 c. miniature muffin tins.

2. Combine all of the dry ingredients in a small mixing bowl. Add the egg and buttermilk. Stir with a fork until just blended. Pour the batter into the prepared pan. Bake for 20 minutes for a square pan, or 15 minutes for miniature muffins. Serve with butter.