Instructions: Preheat oven to 450 F. Sift together the dry ingredients and set aside. Combine beaten egg, buttermilk and vegetable oil. Combine cornmeal mixture with buttermilk mixture, stirring just enough to moisten. Pour into hot, well-greased 9- or 10-inch skillet or pan, muffin tins or corn stick molds. Bake about 15 minutes for muffins or corn sticks, and 20-25 minutes for pan or skillet. Cornbread will begin to pull away from sides.

Makes approximately 12 muffins, corn sticks or pieces.

Recipe can be prepared as muffins, corn sticks or cornbread. You will notice, too, that recipe lists sugar as an optional ingredient. This is a matter of personal preference. These basic cornbreads are best served hot and buttered. They make a wonderful accompaniment to vegetable dishes, notably black-eyed peas and beans, as well as chili and stew. A real Texas touch can be imparted to cornbread of any kind by pouring the batter into a properly prepared pan. Put about a teaspoon of bacon drippings or vegetable oil into the pan while the oven is preheating. When hot, remove the pan and tilt it to evenly distribute the oil, then sprinkle about a half-teaspoon of cornmeal into the hot oil and return the pan to the oven for a few minutes to let the cornmeal brown. When your batter is ready, pour it into the hot pan. A crispy brown bottom crust will result.

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