This is one of my favorite corn bread recipes!
1. 1 cup yellow cornmeal
2. 1/3 cup all-purpose flour
3. 1 teaspoon baking powder
4. 1/2 teaspoon salt
5. 1/4 teaspoon baking soda
6. 1 egg, beaten
7. 1 cup buttermilk
1. Preheat the oven to 400ºF. Grease well a 9-inch square pan or two nonstick 12-cup miniature muffin tins.
2. Combine all of the dry ingredients in a small mixing bowl. Add the egg and buttermilk. Stir with a fork until just blended. Pour the batter into the prepared pan. Bake for 20 minutes for a square pan, or 15 minutes for a miniature muffins. Serve with butter and mayhaw jelly. (Some guests asked for maple syrup with their corn bread muffins, but they were flat out of luck.)
Makes 16 small squares or 24 mini-muffins