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Buttermilk Corn Bread

1-1/4 cups cornmeal
1 cup all-purpose flour
2/3 cup packed brown sugar
1/3 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup buttermilk
3/4 cup vegetable oil

In a mixing bowl, combine cornmeal, flour, sugars, baking soda and
salt. In another bowl, beat the egg, buttermilk and oil; stir into
dry ingredients just until moistened. Pour into a greased 9-in. round

Printed from tasteofhome.com Oct 14, 2008

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Buttermilk Corn Bread cont.

or square baking pan (pan will be full). Bake at 425° for 20-25
minutes or until a toothpick inserted near the center comes out
clean. Cool on a wire rack for 5 minutes. Serve warm.

Yield: 8-9 servings.