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.