I found this recipe a few years ago when we were having a few guests for Thanksgiving that could not have gluten...I have made it many times since just because it is delicious!
In a mixing bowl, beat the egg, mayonnaise, buttermilk and oil until smooth.
2
Combine the cornmeal, sugar, baking powder and salt then add to egg mixture and beat just until combined.
3
Grease an ovenproof 6-in. skillet or round baking dish dust with cornmeal(I usually use an 8" cake pan and reduce the cooking time and temperature).Pour mixture into prepared pan.
4
Bake at 425 degrees F for 15-18 minutes or until a toothpick inserted near the center comes out clean.
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