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
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.