Buttermilk Cornbread (with Flour)
Although typically in Texas we do not use flour in cornbread, this recipe makes a nice and fluffy pan which we made with a pot of vegetarian black beans.
- Preheat oven to 450°F.
- Stir together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten.
- Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds.
- Bake about 15 minutes for muffins or corn sticks, and 20 minutes for pan or skillet. Cornbread will begin to pull away from sides of pan.
Total time: 30-35 Min