Buttermilk Cornbread

1 C. stoneground yellow cornmeal
1 C. whole wheat flour
1 T. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 T. sugar
1 1/4 C. buttermilk
1 lg. egg
1/4 C. oil (canola preferred)
2 T. butter or margarine

Preheat oven to 375.

Combine cornmeal, baking powder, salt, baking soda and sugar and whisk well.

In a small bowl or liquid measuring cup, whisk together buttermilk, egg and oil.

Place over medium heat a 9 to 10-inch ovenproof skillet. Add the butter and heat until the butter melts and is sizzling. Tilt to coat the sides of the skillet.

While the butter melts, pour the wet ingredients into the dry and stir together, using a spoon or spatula, combining with as few strokes as possible. Scrape into the hot pan and put in the oven.

Bake 25-30 minutes or until golden brown on top. Cut into wedges and serve hot.