Best Of Show Blue Ribbon Cornbread

Sadly, this was the last week of our local farmer's market and I rushed over to buy as many green and red pepper jellies as I could find to enjoy in the winter and give away as gifts to my northern friends.  There was a guy there who mills his own corn meal and I decided to pick up a bag.  What a difference.  This is the recipe I used to test it out.

Cathy Justice is the wife of the Greenbrier Hotel's new owner.  This is her award winning recipe for cornbread.

Ingredients


1 cup yellow cornmeal

1 cup all-purpose flour

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/16 teaspoon salt (I used 1/2 tsp.)

1 cup buttermilk

1 egg, slightly beaten

3/4 cup canola oil


Directions

Heat oven to 425 degrees F.

Prepare an 8”-x-8” oiled pan. (I used a nonstick pan.)

Mix all dry ingredients. (I whisked the ingredients together.)

Add liquids. (I whisked all the liquid ingredients together until they were creamy smooth and then I poured them over the dry ingredients.)

Stir softly to mix.

Bake for 30 minutes. (The cornbread will rise and a toothpick inserted into the center of the bread should come out clean.)