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Graham Cornbread

3/4 cup buttermilk
1 cup yellow cornmeal
1/2 cup butter, softened
1/2 cup granulated sugar
1 large egg
1 cup graham cracker crumbs
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk

1. Preheat oven to 350*F (175*C). Grease an 8-inch baking pan; set aside.
2. Combine 3/4 cup buttermilk and cornmeal in a small bowl; set aside.
3. Combine butter, sugar and egg in large mixing bowl, mixing well; set aside.
4. Mix together graham cracker crumbs, flour, baking powder, soda and salt. Alternately add dry ingredients to butter/egg mixture with the 1 cup buttermilk, mixing well; stir in the cornmeal mixture.
5. Pour into prepared baking pan. Bake for 45 minutes or until tested done when wooden pick inserted in center comes out clean. Serve warm.

Makes 8 servings.