Cornbread

INGREDIENTS

• 1 large egg
• 1 3/4 cups buttermilk OR 1 1/2 cups low-fat milk
• 1/4 cup vegetable oil
• 2 cups self-rising enriched corn meal
• 1 teaspoon vegetable oil

 DIRECTIONS

1. Preheat oven to 450°F
2. Wash your hands well with soap and warm water for at least 20 seconds.
3. Whisk egg, buttermilk, and vegetable oil with a fork.
4. Add cornmeal to the egg mixture and stir until the batter is creamy and pourable.
5. Brush the skillet with vegetable oil and heat for 5 minutes. Pour batter into the skillet.
6. Bake 20 to 25 minutes or until golden brown.
7. Refrigerate leftovers within 2 hours.