Skillet Cornbread

• 1 1/4 cup yellow cornmeal
• 1/2 cup all purpose flour
• 1-2 Tbsp. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 egg, beaten
• 1 cup buttermilk
• 1/4 cup vegetable oil, divided

Directions:

Combine first 6 ingredients in a large bowl; add egg, buttermilk, and 3 tablespoons oil, stirring just until dry ingredients are moistened. Pour remaining 1 tablespoon oil into an 8 inch cast iron skillet, and place in a 425 degree oven for 5 minutes or until hot. Remove from oven; spoon batter into skillet. Bake at 425 degrees for 20 minutes or until lightly browned. Serves 6.

By Robin