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Cook Time: 20 minutes
Ingredients:
- 1 cup cornmeal
- 1/3 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 egg, beaten
- 1 cup buttermilk
Preparation:
Combine dry ingredients; add beaten egg and buttermilk, mixing well. Pour into greased, heated 8-inch or 9-inch iron skillet. Bake at 400° for 20 minutes, or until lightly browned.
Buttermilk cornbread serves 8.
Buttermilk cornbread serves 8.
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