Country Corn Bread

1 C yellow cornmeal
1/2 C flour
1 t. salt
1/2 t baking soda
1 T. baking powder
1 C buttermilk
1/2 C milk
1 egg, beaten
1/2 C cooking oil

• Preheat oven to 450 F.
• Grease muffin tins or 8 x 8 pan and place in oven to heat until piping hot (about 3 minutes)
• Combine cornmeal, flour, salt, baking soda and baking powder.
• Mix thoroughly.
• Add buttermilk, milk, eggs and oil and stir well.
• Pour corn bread batter into hot pan or muffin tin (fill to top) and bake for about 20 minutes (I find 12-15 is enough in our hot oven) or until golden brown.
• Make 12 large muffins.