LOCATION: Recipes >> Breads Quick >> Cornbread 47
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Cornbread 47
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Buttermilk Cornbread
2 Tbsp vegetable oil
1 cup yellow cornmeal
1 Tbsp all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 large egg
Heat oil in an 8" cast iron skillet or muffin pans in a 450 F. oven
for 5 min. Combine cornmeal and next 4 ingredients in a medium
bowl; make a will in the center of the mixture. Stir together
buttermilk and egg; add to dry ingredients, stirring just until
moistened. Pour into the hot skillet. Bake at 450 F. for 20 min.
or until golden. Yield - 6 - 8 servings
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