Makes 8 wedges
This recipe is from "The Cornbread Gospels," by Crescent Dragonwagon (Workman, $14.95).
Vegetable oil cooking spray
1 cup unbleached white flour
1 cup stone-ground yellow cornmeal
1 tablespoon baking powder
¼ teaspoon salt
¼ teaspoon baking soda
1¼ cups buttermilk
2 tablespoons sugar
¼ cup mild vegetable oil
2 tablespoons butter, or mild vegetable oil
Preheat the oven to 375 degrees. Spray a 10-inch cast-iron skillet with oil and set aside. Sift together the flour, cornmeal, baking powder and salt into a medium bowl.
In a smaller bowl, stir the baking soda into the buttermilk. Whisk in the sugar, egg and the ¼ cup oil.
Put the prepared skillet over medium heat, add the butter, and heat until the butter melts and is just starting to sizzle. Tilt the pan to coat the sides and bottom. Pour the wet ingredients into the dry and combine them quickly, using as few strokes as possible. Scrape the batter into the prepared pan and bake the corn bread until it is golden brown, about 20 minutes.