Buttermilk Cornbread

Buttermilk Cornbread
  • 1 cup Cornmeal
  • 1 cup Whole Wheat Flour
  • 3 tablespoons Oat Bran
  • 1 teaspoon no-aluminum baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon Salt
  • 1 egg, beaten
  • 3 cups buttermilk or yogurt
  • ¼ cup oil
  • ¼ cup Honey

Stir together all of the ingredients in a large bowl. Stir the liquid ingredients together in a separate bowl and then stir them into the dry ingredients, mixing only enough to combine the ingredients thoroughly. Less mixing will make a more tender bread. Pour the batter into an oiled 9"x 9" pan and bake at 350 degrees for 40-50 minutes. The top will spring back when the bread is done and a tester should come out clean, although it may be somewhat wet. (No uncooked batter)