Corn Bread

Who does't love warm homemade corn bread.  It goes great with a bowl of chili, but also with many other things.tttt  Very easy and quick to make.  I also think it tastes better cooked in a cast-iron pan, and I don't know why.  This does not mean you can't bake it in a glass pan, it will still be wonderful.

CORN BREAD
(serves 8)

Ingredients:
*1 cup cornmeal
*1 cup all-purpose flour
*1 tablespoon baking powder
*1/4 teaspoon salt
*1/4 teaspoon baking soda
*1 1/4 cups buttermilk
*1 large egg
*2 tablespoons sugar
*1/4 cup vegetable oil
*2 tablespoons butter

Directions:
~Place cast-iron skillet in the oven and preheat to 375 degrees.
~Combine cornmeal, flour, baking powder & salt in a medium bowl.
~In a large mixing bowl, mix the buttermilk & baking soda.
~In a small bowl, beat the egg and sugar until mixed well.
~Add the oil into the egg mixture and beat until well combined.
~When the oven has preheated, toss butter into the skillet and let it melt.
~Pour the buttermilk mixture into the flour mixture.
~Mix, but just enough to make the dough come together.  Do not over stir.
~Pull the skillet out of the oven.
~Swirl the butter around to cover the bottom and sides of the skillet.
~Pour the batter into the pan.
~Bake for 25-30 minutes, or until golden brown and bread starts to pull away from the sides of the pan.
~Remove from oven and invert onto a cutting board.
~Cut into wedges and serve while still warm.