Quick Buttermilk Corn Bread

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 0.1 teaspoon pepper black
• 2 tablespoons canola oil 
• 1 large eggs lightly beaten
• 1.8 cups buttermilk fat-free
• 1 teaspoon salt 
• 2 cups cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 45
2. Pour oil into a 9-inch cast-iron skillet.
3. Place skillet in oven for 10 minutes.
4. Combine the cornmeal, salt, baking powder, and baking soda in a large bowl.
5. Combine buttermilk, pepper, and egg, stirring with a whisk.
6. Add egg mixture to cornmeal mixture, stirring just until moist.
7. Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine.
8. Pour the batter into pan, spreading evenly.
9. Bake at 450 for 15 minutes or until a wooden pick inserted into center comes out clean.
10. Let stand 5 minutes before serving.