Preheat oven to 400°F.
Spray a 9x9-inch baking pan, standard loaf pan or a 12 cup muffin tin
with nonstick baking spray.
Place all dry ingredients in a medium mixing bowl and
blend well. Add buttermilk, egg and
vegetable oil. Stir until just
moistened. Let batter rest 5 minutes to
thicken. Pour into prepared pan and
spread evenly. For muffins, fill cups
3/4 full. Baking times for 9-inch pans
is 25-30 minutes; for muffins 15-20 minutes.
Finished baked cornbread will be very light golden brown.
Serve hot with butter.
one 9x9 pan, 9-inch loaf or 12 muffins.
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