Buttermilk cornbread, a traditional quick bread favorite of the south.

Buttermilk Cornbread

1 cup all-purpose flour
1 cup white or yellow cornmeal
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3 tablespoons butter, melted
1 1/3 cups buttermilk
1 large egg

1. Preheat the oven to 425°F (220°C). Butter an 8-inch square baking pan; set aside.
2. In a bowl stir together flour, cornmeal, sugar, baking powder and baking soda.
3. In a small bowl, stir together butter and buttermilk; with an electric mixer at low speed, beat in egg. Pour liquid all at once into flour mixture and stir only until combined. Do not overmix.
4. Pour batter into prepared pan and bake for 30 minutes or until golden.

Makes 8 servings.