Cornbread

¼ cup flour

1 ¾ c cornmeal

2 tsp. baking powder

1 tsp. baking soda

½ tsp. salt

1 egg, beaten

2 cups buttermilk

2 Tbl. Vegetable oil

Preheat oven to 425 . Combine flour, cornmeal, baking powder, soda, and salt in a large bowl. Before adding wet ingredients, place a well-greased 10-inch iron skillet in oven until hot; about 5 minutes. Add egg, buttermilk, and oil to dry ingredients stirring just until dry ingredients are moistened. Spoon batter into hot skillet. Bake at 425 for 30 to 35 minutes or until lightly browned. Yield: 8 servings.

This recipe came from my grandmother on my dad's side. It was not written down until my mom closely watched (and measured ingredients) while my dad made it one time.