THE CITY FARMGIRL'S SOUTHERN CORNBREAD
1 ½ cups white corn meal
½ cup plain flour
1 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
1 egg, beaten
1 ½ cups buttermilk
¼ cup oil
Your favorite well-seasoned cast iron skillet (mine is 8").
First, Heat the oven to 450 degrees.
Then, Put oil in your favorite well-seasoned cast iron skillet and put it in the oven for 5 minutes.
Mix corn meal, flour, baking powder, salt and baking soda in a bowl.
Add the egg and the buttermilk to the mix.
Then pour in the hot oil from the iron skillet.
Mix well, but you know, not violently. Go easy for a soft, light bread.
Pour batter into the hot iron skillet and bake 20-25 minutes until lightly golden brown.
Oh my! Oh me, oh my!