2 cups of cornmeal – yellow/white
½ cup sifted flour
1 teaspoon baking powder
1 teaspoon salt
1 egg lightly beaten
2 cups buttermilk (or use a small pot of yogurt combined with milk)
2 tablespoons vegetable oil
Preheat oven to 450 degrees.
Put the oil in a cast iron skillet or similar pan and put in the oven until the oil is sizzling.
Mix the dry ingredients.
Whisk egg and buttermilk and add to dry ingredients.
Take pan from the oven and pour the hot oil into the batter. Mix in well but do not overwork.
Pour the batter into the pan and bake in oven for 20 minutes.
The cornbread should be brown on top and pulling away from the sides of the pan.