Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 cup | Stone ground yellow cornmeal |
| 1 cup | Unbleached all purpose flour |
| 1 tablespoon | Baking powder |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Baking soda |
| 1¼ cup | Buttermilk |
| 1 \N | Egg |
| 2 tablespoons | Sugar |
| ¼ cup | Vegetable oil |
| 3 tablespoons | Butter |
Preheat oven to 375 degrees. In a large bowl, combine cornmeal, flour, baking powder and salt. In a small bowl, stir the baking soda into the buttermilk. In another bowl, whisk together the egg, sugar to taste, and the oil, then whisk this mixture into the buttermilk mixture. Spray an 8 or 9 inch cast-iron skillet with vegetable cooking spray. Put the skillet over medium high heat. Add butter; heat until butter melts and is just starting to sizzle. Tilt the pan to coat the bottom and sides. Add buttermilk mixture to cornmeal mixture; quickly stir together, using only as many strokes as needed to combine the mixtures. Scrape the batter into the hot, buttery skillet. Immediately put the skillet into the preheated oven and bake about 25 minutes, or until cornbread is golden brown. Cut into wedges to serve. (For a decandent cornbread, substitute 1¾ cups sour cream for the 1 ¼ cups buttermilk.)