• 1-1/2 cups cornmeal
• 1/2 cup flour
• 1/4 cup sugar
• 4 tsp baking powder
• 1 tsp salt
• 1 cup buttermilk
• 1 egg, lightly beaten
• 1/4 cup vegetable oil

Preparation -
Grease an 8" square pan; set aside. Mix all the dry ingredients together. Mix the buttermilk and beaten egg together. Combine with the dry ingredients. Add the vegetable oil and stir until well-blended. Pour the batter into the prepared pan. Bake at 425° for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.

For corn muffins - Bake in a greased muffin pan at 425° for 15 to 20 minutes. Remove muffins from pan immediately.