Mom’s Cornbread

1 Tbsp Vegetable Oil

2 eggs, room temperature, beaten

1 2/3 cups buttermilk

1 1/2 cups yellow cornmeal

2/3 cup flour

1/4 cup sugar

1 1/2 tsp baking powder

1 tsp salt

1/4 tsp baking soda

Preheat the oven to 400.  In a 10-inch cast iron skillet, add the vegetable oil and place in the oven.  Heat the oil until sizzling (a drop of water in the pan will sizzle). While the oil is heating, combine the eggs and buttermilk in a mixing bowl.  Set aside.  In a separate bowl, combine the cornmeal, flour, sugar, baking powder, salt and baking soda.  Mix well.  Combine the wet and dry ingredients, careful not to over-mix.  Let the batter sit until the oil in the pan is ready.  When the oil is sizzling, remove the pan from the oven and add the cornbread batter.

Place in a 400 degree oven for 20-25 minutes, until golden brown.  Cut into wedges and  serve with butter and honey.  Makes 8-10 servings.