2tablespoonsgranulated sugar(double if you prefer a sweeter cornbread cake)
2teaspoonsbaking powder
½teaspoonsalt
1cupbuttermilkfull fat, well shaken (8oz)
½cupmayonnaisefull fat (100g or 3¼ oz)
¼cupvegetable oil(2oz)
1large egglightly beaten
Instructions
Preheat oven to 400°F. Lightly grease an 8 or 9-inch cast iron skillet or 8 or 9-inch square pan.
Place the skillet in the oven to preheat.
In a large mixing bowl whisk together the flour, cornmeal, sugar, baking powder and salt. Fold in the buttermilk, mayonnaise, oil and one lightly beaten egg. Blend just until moistened.
Remove the preheated skillet from the oven and pour the batter into the hot pan.
Bake for 20 to 25 minutes or until lightly browned and a toothpick comes out clean when inserted into the center.
Cut into wedges and serve with butter and / or honey.
Notes
Store leftovers well sealed at room temperature. Or wrap tightly and freeze for up to 2 months.