- 14 tablespoons yellow cornmeal
- 2 tablespoons all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 1 egg, lightly beaten
- 1 tablespoon canola oil
- Preheat oven to 475 degrees F. Stir together cornmeal, flour, baking powder, sugar, salt and baking soda in a large bowl. Whisk together buttermilk, egg and oil in a small bowl. Add wet ingredients to dry ingredients and stir until just combined.
- Brush an 8-by-8-inch square cake pan with oil and heat in oven for 5 minutes. Pour the batter into the hot pan and bake until the top springs back when touched lightly, 8 to 10 minutes. Let cool on a rack and cut into 9 pieces. Serve warm or at room temperature.