BUTTERMILK CORNBREAD

Makes 8 or 9 pieces

This a moist, buttermilk-based cornbread is similar to many of the favorite cornbreads of the South, which are usually made with white cornmeal. Often thy don’t contain sugar.

1 tablespoon plus ¼ cup canola oil

1 ½ cups cornmeal

¼ cup plus 2 tablespoons unbleached all-p

2 teaspoons of sugar, I use Splenda

1 teaspoon salt

1 teaspoon baking soda

1 ½ cups buttermilk

1 large egg

1. Preheat oven to 450 degrees F – the oven MUST be preheated completely.
2. Put 1 tablespoon canola oil into a 9 by 9 pan.
3. Whisk the dry ingredients together until they are well combined and there aren’t any lumps of baking soda visible.
4. Separately whisk the buttermilk, egg and ¼ cup oil together until they are smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined.
6. Remove the hot pan and pour batter into the pan, return to oven quickly.
7. Bake for 18 to 2v minutes, until it is lightly brown.