Southern Buttermilk Cornbread

 

1 1/2

cups yellow, white or blue cornmeal

1/2

cup Gold Medal® all-purpose flour

1 1/2

cups buttermilk

1/4

cup vegetable oil

2

teaspoons baking powder

1

teaspoon sugar

1

teaspoon salt

1/2

teaspoon baking soda

2

eggs or 1/2 cup fat-free egg product or 4 egg whites

• 1 Heat oven to 450°F. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening or spray with cooking spray. In large bowl, mix all ingredients with spoon until blended. Beat vigorously 30 seconds. Pour batter into pan.
• 2 Bake 25 to 30 minutes or until golden brown. Serve warm.