Quick Buttermilk Corn Bread
2 tbsp canola oil
2 cups yellow corn meal
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 3/4 cups fat-free buttermilk
1/8 tsp black pepper
1 large egg, lightly beaten
Preheat oven to 450.
Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.
Combine cornmeal, salt, baking powder, and baking soda in a large bowl.
Combine buttermilk, pepper and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist.
Remove pan from oven.
Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine.
Pour the batter into pan, spreading evenly.
Bake at 450 for 15 minutes or until a wooden pick inserted into center comes out clean.
Let stand 5 minutes before serving.
Yield: 8 servings (1 wedge)