3/4 c. meal
1 t. baking powder
1/2 t. salt
3/4 c. buttermilk
1 egg
1/4 c. flour
1/2 t. sugar
1/4 t. soda
1/8 c. oil
Bake at 450 until browned (20-25 minutes).
** Sylvia used ground meal from an Amish store. It is grainier than regular corn meal. She used unbleached flour.
*** Vickie doubles this recipe for a large iron skillet of cornbread.
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