Skillet Cornbread

1 tsp oil
1/4 cup oil
1 1/2 cups cornmeal
1/2 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 cup buttermilk
1 egg

Preheat oven to 425 degrees. Coat bottom and sides of 8 inch csat iron skillet with 1 teaspoon oil. Place skillet in oven.

In a medium bowl, stir together cornmeal, flour, baking powder, baking soda, and salt. In a small bowl whisk together buttermilk, egg and reamining 1/3 cup oil. Add buttermilk mixture to dry ingredients stirring until well blended. Carefully pour batter into hot skillet in oven. Bake 15-20 minutes until golden brown and crisp on top.

Note: This can be made in a 8-9 inch cake pan. instead of the cast iron skillet. Increase cooking time 5-10 minutes.


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