Grandma's Cornbread

This is one of those old southern recipes handed down from generation to generation. My grandmother never measured anything, but this is just about as precise as I can get. This cornbread is made with white cornmeal, and has a slightly salty taste. It goes great with a just about any southern meal, or just break it up in a big glass of milk by itself.

• Ready In: 55 mins
• Serves: 9

Ingredients

• 1  cup all-purpose flour
• 1 1⁄3 cups  self-rising white cornmeal (Martha White)
• 1  cup buttermilk
• 1  cup  whole milk
• 1⁄2 cup  I Can't Believe It's Not Butter
• 1  teaspoon salt
• 2  tablespoons canola oil

Directions

1. Heat oven to 400 degrees.
2. Place 1/4 cup margarine in dark coated 8" pan (cast iron works well) and heat in oven until hot.
3. Meanwhile, mix together flour, corn meal, milk, buttermilk, salt, 1/4 cup margarine, and canola oil.
4. Pour into thoroughly heated pan and bake at 400 degrees for 45 minutes.