Skillet Corn Bread

• 23 cup yellow corn meal
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 egg
• 4 tablespoons vegetable oil

1. Preaheat oven to 425 degrees or prepare a fire so you will have hot coals in hearth.
2. Put dry ingredients unsifted in mixing bowl.
3. Mix in buttermilk and egg.
4. Add 2 tablespoons vegetable oil and mix thoroughly.
5. Put remaining oil in 9-inch cast- iron skillet.
6. (If baking in fireplace use cast-iron skillet with legs, called spider pan.)
7. Heat skillet in oven or over coals for 5 to 10 minutes.
8. Pour batter into skillet and bake 25 to 30 minutes or until brown.
9. Cut into 6 wedges and butter at table.

yellow corn meal, baking powder, baking soda, salt, buttermilk, egg, vegetable oil

Taken from cooking.nytimes.com/recipes/2161 (may not work)