Corn Bread

By: Cooking Light

2 tblsp Canola Oil

2 C. Yellow Cornmeal

1 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 3/4 C. fat-free buttermilk

1/8 tsp black pepper

1 large egg lightly beaten

Preheat oven at 450 degrees

Pour oil into a 9 inch cast-iron skillet. Place skillet in oven for 10 minutes.

Combine the cornmeal, salt, baking powder, and baking soda in a large bowl.  Combine buttermilk, pepper and egg, stirring just until moist.  Remove pan from oven.  Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine.  Pour the batter into pan, spreading evenly.  Bake at 450 degrees for 15 minutes or until a wooden pick inserted into center comes out clean. let stand 5 minutes before serving.