Ingredients

1 cup stone-ground yellow cornmeal
1 cup unbleached flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1 1/4 cups buttermilk
1 large egg
2-4 tablespoons sugar
1/4 cup vegetable oil
Nonstick vegetable cooking spray
2-4 tablespoons butter

Directions

Preheat oven to 375 degrees.

Combine cornmeal, flour, baking powder and salt. In a small bowl, stir the baking soda into buttermilk. In second bowl, whisk together egg, sugar to taste and oil, then whisk into buttermilk.

Spray 8- or 9-inch cast iron skillet with non-stick vegetable coating. Put the skillet over medium-high heat until the butter melts and starts to sizzle. Tilt pan to coat bottom and sides.

Add wet ingredients to dry ingredients; quickly stir together. Scrape the butter into the hot, buttery skillet. Immediately place in oven and bake until golden brown, about 25 minutes. Makes 8 servings.

Each serving contains 234 calories; 12 gm fat; 296 mg sodium; 36 mg cholesterol.