Buttermilk Cornbread Name: Jen Miller Base: Maxwell AFB Recipe: A favorite. Ingredients 2 tablespoons vegetable oil 1 cup yellow cornmeal 1 tablespoon all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup buttermilk 1 large eggs Directions Preheat oven to 450°F. Heat oil in an 8" cast iron skillet or muffin pans for 5 minutes. Combine cornmeal and next 4 ingredients in a medium bowl; make a well in the center of the mixture. Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into the hot skillet. Bake for 20 minutes or until golden.