Ingredients

1 1/2 cups whole grain corn meal (not self-rising)

1 1/2 cups buttermilk

1 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 egg, beaten

Instructions

  1. Beat egg, add buttermilk, than all other ingredients. Stir together and pour into hot* skillet. Bake at 425°F until done. (20-25 minutes)

*Pour 1 tbsp of oil into skillet and place in hot oven while you mix batter (10-15 minutes). This gives cornbread a crisp and crunchy crust.