Just the right amount of sweet, this cornbread is light and moist. It's the perfect side for hot chili or chowder, or deliciously savory on their own with butter.
Preheat oven to 425°F.
Spray 8" square pan or decorative pan of your choice with non-stick cooking spray.
In large bowl, combine corn meal, flour, sugar, baking powder and salt. Add buttermilk, egg and oil. Beat until fairly smooth, about 1 minute.
Pour batter into prepared pan and bake for 20 to 25 minutes, or until wooden pick inserted in center comes out clean.
1 cup yellow cornmeal
1 cup all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup Lehigh Valley Dairy Farms Buttermilk
1 large egg, beaten
1 cup vegetable oil or butter, melted and cooled