BUTTERMILK CORNBREAD
1 cup cornmeal
1/3 cup all-purpose flour
¼ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 egg, beaten
1 cup buttermilk
Combine dry ingredients; add beaten eggs and buttermilk, mixing well. Pour into greased, heated 8-inch or 9-inch iron skillet. Bake at 400^ for 20 minutes, or until lightly browned.
Yield: 8 servings.
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