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Directions:
In a large bowl, combine cornmeal, flour, salt, baking powder, baking soda, and sugar. Add buttermilk and eggs; mix well.
Heat oil in a heavy skillet and add to the cornmeal batter. Pour the batter into the skillet, cover, and reduce the heat to medium-low. Cook until lightly browned and almost cooked through, about 5 minutes.
Turn the cornbread with a wide spatula and brown the other side, about 2 minutes.
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