Buttermilk Cornbread

This is in the latest issue of Southern Living (love this magazine) and was contributed by Mary Lynn Hanily of Tuscaloosa, AL. Buttermilk Cornbread

• Ready In: 25 mins
• Serves: 8

Ingredients

• 2  tablespoons  vegetable oil
• 1  cup yellow cornmeal
• 1  tablespoon all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1  cup buttermilk
• 1  large egg

Directions

1. Preheat oven to 450°F.
2. Heat oil in an 8" cast iron skillet or muffin pans for 5 minutes.
3. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture.
4. Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened.
5. Pour into the hot skillet.
6. Bake for 20 minutes or until golden.