1 C cornmeal
1 C all purpose flour
1 Tbls baking powder
1/4 tsp salt
1/4 tsp soda
1 1/4 C buttermilk + sour cream
1 large egg
4 Tbls sugar
1/4 C oil
4 Tbls butter
Preheat oven to 376. Combine cornmeal, flour, baking powder and salt. In a 2nd bowl, stir the baking soda into the buttermilk mixture.
In a separate bowl, whisk together the egg, sugar, oil, and buttermilk mixture. Spray an 8-9” cast iron skillet with PAM. Put the skillet on med-high heat, add the butter, and heat until butter melts and just starts to sizzle.
Tilt the pan to coat the bottom and sides. Add the wet ingredients to the dry and quickly stir together, using only as many strokes as needed to combine. Scrape the batter into the hot, buttery skillet. Immediately put the skillet in the oven and bake until golden brown, about 25 minutes. Cut into wedges and serve.
