This tasty recipe harkens back to days of old by making corn bread in a skillet. Serve the bread as a side dish for chili or other savory soups.
In large bowl, combine cornmeal, flour, baking powder, salt, and baking soda. Make well in the center; set aside.
In a small bowl, whisk together egg, cooking oil, and sugar. Whisk in buttermilk.
Place a 9- or 10-inch oven-going skillet over medium-high heat. Add butter. Heat until butter melts and starts to sizzle. Lift and tilt pan to coat side.
Add egg mixture to flour mixture all at once. Mix until just moistened. Turn into hot skillet. Bake in a 375 degree F oven about 25 minutes or until toothpick inserted near center comes out clean. Cool slightly on wire rack. Serve warm. Cut into wedges to serve. Makes 8 servings.
Place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1-1/4 cups total liquid; stir. Let the mixture stand 5 minutes before using.
I have been looking for a recipe that closely resembled my Grandmothers and this one has captured my heart...Easy...The only difference is my Mother set her over at 425 degrees...