Paula's Buttermilk Corn Bread

From Paula Deen & Friends, Living It Up Southern Style, 2005

Ingredients

1. 1 cup yellow cornmeal
2. 1/3 cup all-purpose flour
3. 1 teaspoon baking powder
4. 1/2 teaspoon salt
5. 1/4 teaspoon baking soda
6. 1 egg, beaten
7. 1 cup buttermilk

Instructions

1. Preheat the oven to 400ºF. Grease well a 9-inch square pan or two nonstick 12-cup miniature muffin tins.
2. Combine all of the dry ingredients in a small mixing bowl. Add the egg and buttermilk. Stir with a fork until just blended. Pour the batter into the prepared pan. Bake for 20 minutes for a square pan, or 15 minutes for a miniature muffins. Serve with butter and mayhaw jelly. (Some guests asked for maple syrup with their corn bread muffins, but they were flat out of luck.)