Ingredients:

• 2 tablespoons canola oil

• 2 cups yellow cornmeal

• 1 teaspoon salt

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• 1 ¾ cups fat-free buttermilk

• ⅛ teaspoon pepper

• 1 large egg, lightly beaten

Preparation:

1. Preheat oven to 450°.

2. Pour oil into a 9-inch cast iron skillet. Place skillet in a 450° oven for 10 minutes.

3. Combine cornmeal, salt, baking powder, and baking soda in a large bowl. Combine buttermilk, pepper, and egg, stirring with a whisk. Add egg mixture to cornmeal mixture, stirring just until moist.

4. Remove skillet from oven. Tip to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. Pour batter into skillet, spreading evenly. Bake at 450° for 15 minutes or until a wooden toothpick inserted in center comes out clean. Let stand 5 minutes before serving.