Ginny's Buttermilk Cornbread

My friend Ginny makes the best cornbread. Her secret is the buttermilk.

Serve warm out of the oven with Vegetable Chili. Yum!

Heat oven to 400F. (375F for a glass pan). Grease 8-9 inch square pan.

1 & 1/4 cups all purpose flour

3/4 cup corn meal or polenta

3 Tbsp. sugar

2 tsp. baking powder

1/2 tsp. baking soda

1 cup buttermilk

1/4 cup vegetable oil

1 egg

Optional:

Add 1/2-1 cup corn kernals

Combine dry ingredients. Mix egg, buttermilk and oil together.

Stir into dry ingredients just until moistened.

Pour into a prepared pan. Bake for 17-20 mins. until almost golden.

Do not over bake or it will be dry.

Serve warm and with 'drizzled' honey.