Quick Buttermilk Corn Bread

1. 1

   Preheat oven to 450u00b0.

2. 2

   Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.

3. 3

   Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. Combine buttermilk, pepper, and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist. Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. Pour the batter into pan, spreading evenly. Bake at 450u00b0 for 15 minutes or until a wooden pick inserted into center comes out clean. Let stand 5 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.