Cornbread

This is best made in a cast iron skillet. But if you don't have one, you can use an oven safe skillet too.

Serves 8

1/4 cup butter
1 egg
1 cup cornmeal
1 cup flour
1/4 cup sugar
1/4 cup canola oil
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1 1/4 cup buttermilk

Heat oven to 375. Place a 10 inch non-stick skillet with the butter in it, in the oven to melt and heat skillet. Meanwhile, place the cornmeal,flour, baking powder, baking soda, salt and sugar in a bowl. Stir to combine. Add the egg, oil, and buttermilk to the dry mixture and stir until combined. Start with one cup of buttermilk and if the batter is too stiff, add the extra 1/4 cup. Remove the skillet from the oven and pour the batter into the hot skillet and return to the oven for 25 minutes. Serve warm with honey butter