Buttermilk Cornbread

To a southerner, cornbread is essential.  In my parents' and grandparents' time, it was cooked and served almost daily, far more often than regular bread made from wheat flour.  This recipe is my favorite.  It is naturally gluten-free and is as easy to make as opening a package of cornbread mix from the store.


Buttermilk Cornbread

1 c. white or yellow cornmeal
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1 egg
1 c. buttermilk
1 T. oil or bacon drippings

Preheat oven to 450 degrees F.  Grease an 8" cast iron skillet and preheat in oven.  In a medium bowl, combine all ingredients and beat until smooth.  Remove skillet from oven.  Pour batter into it and return to oven.  Bake until golden brown and edges are slightly pulled away from pan.