Buttermilk Cornbread (with Flour)
- 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.
Recipe editor Patricia Mitchell