1/2 cup flour
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup corn meal
1 egg (room temperature)
1 cup buttermilk or sour cream

Preheat oven to 425°F.

Sift together the first five ingredients; add corn meal and mix well. Add egg and buttermilk or sour cream, mixing with a wooden spoon in an ever-widening circle. To avoid tough cornbread, do not over-mix!

Dust a buttered 8x8x1-inch square baking pan with cornmeal or flour.

Bake in preheated oven for 15 minutes or until golden.

Yield: 16 (2-inch) square pieces.