Buttermilk Cornbread

  • 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
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.

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