Most American Corn Breads contain a proportion of wheat flour but I prefer all corn. The most easily available cornmeal in the UK is polenta. I use a seven inch skillet but any similar tin will do. Buttermilk is best straight from the fridge.
Heat the oven to about 220C. Oil the skillet well and place in the oven for a couple of minutes until sizzling. Mix the buttermilk and the egg. In another container mix the dry items. Mix everything together briefly and scrape the mixture into the hot skillet.
Bake for about 10 minutes then turn down the oven to 180C and bake for a further 20 minutes.
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