⅓ c butter, melted and cooled (1/2 c butter, browned on occasion)
Instructions
Preheat oven to 400 degrees F.
Coat 10 inch skillet with 1 tablespoon of oil or baking spray.
Mix cornmeal and buttermilk in medium-sized bowl. Set aside. (The acid in the buttermilk softens the cornmeal while you prepare the rest of the recipe.)
In a large bowl combine flour, baking powder, baking soda, salt and sugar.
In a measuring cup or small bowl mix the cooled melted butter and egg.
Combine butter-egg mixture with cornmeal-buttermilk mixture.
Pour wet into flour mixture and combine until there are no more streaks of flour. Do not overmix.
Pour batter into prepared skillet.
Bake for 25-30 minutes.
Recipe by I bake he shoots at http://ibakeheshoots.com/classic-cornbread/