Sift the dry ingredients together into a bowl. In a separate bowl, thoroughly mix the buttermilk, egg and oil or butter. When you are ready to bake the cornbread, mix the wet and dry ingredients. Spoon the mixture into hot greased muffin tins or a shallow cake tin, and bake in the top half of a preheated oven at 230°C / 450°F / Mark 8 for 15 minutes if muffins, 20–25 minutes if in a cake tin. Remove from the oven, allow to cool slightly in the tin, then turn out on to a wire rack to cool slightly. Eat while still warm.
© 1995 Frances Bissell. All rights reserved.