1 tbs vegetable oil
2 ½ Cs white cornmeal
1 C all-purpose flour
2 tsp salt
2 tsp baking powder
½ tsp baking soda
1 C buttermilk
1 C low-fat milk
2 large eggs
3 tbs melted butter

Preheat oven to 400° F.

Pour 1 tbs of vegetable oil into a 10-inch seasoned iron skillet and put it in hot oven.

In a mixing bowl, combine the cornmeal, flour, salt, baking powder and soda.

In another bowl, whisk buttermilk and milk with eggs and melted butter.

Gradually fold the milk mixture into dry ingredients, mixing just until dry ingredients are moist.

Using a potholders, remove the hot skillet from the oven; swirl slightly so oil coats sides of pan. Pour batter into the skillet then return to oven.

Reduce heat to 350°. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned.

Cut into squares or wedges.