1 c White cornmeal
1/4 c Flour
1/2 ts Salt
1/4 ts Baking soda
1 ts Baking powder
1 tb Salad oil
1 tb Sugar
1 Egg
1 c Buttermilk
Mix all dry ingredients, and put GREASED (use Crisco or something similar)
10 inch cast iron skillet into 425F oven. Let skillet get hot enough that
it starts to smoke a little, and take out of oven. Take a small hand full
of cornmeal, and slightly coat bottom of hot skillet as soon as it comes
out of oven. Mix oil, buttermilk, and egg into dry ingredients–shouldn’t
take over 15-20 seconds, and poor into HOT skillet.
Let mixture bake at 425 on medium high rack in oven until light to medium
brown on top. Takes about 17-20 min. Take out of oven, turn over on wire
rack, and let cool. Best darn cornbread you ever ate. Promise.
Yields
1 servings