Buttermilk Corn Bread

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Ingredients

1 cup yellow corn Meal
1 cup all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup Garelick Farms Buttermilk
1 large egg, beaten
1 cup vegetable oil or butter, melted and cooled
2 tablespoons snipped fresh chives or diced jalapeños

Directions

Preheat oven to 425° F.

Spray 8-inch square pan with non-stick cooking spray. In large bowl, combine corn meal, flour, sugar, baking powder and salt. Add buttermilk, egg and oil.

Beat until fairly smooth, about 1 minute. Pour batter into prepared pan and bake for 20 to 25 minutes, or until wooden pick inserted in center comes out clean.

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