Corn Bread

A gluten-free alternative to a traditional corn bread recipe, this was delicious and moist from the very start.
I got the recipe from someone on allrecipes.com, but definitely wanted to share it with you here with a few minor changes to make it my idea of tried-and-true.  I served it with Grandma Ellen's chili and it was a hit!
Also: Try my "one bowl" method below!  A lot of recipes require two bowls to mix wet and dry ingredients separately before combining.  This is to save your tastebuds from a shock of salt or baking powder in a lump, but my one-bowl method solves that.
1 egg
1/4 cup mayonnaise (don't use low-fat!) 
1/4 cup buttermilk
1 tablespoon vegetable oil
1 cup yellow cornmeal
scant 1/4 cup sugar
1 1/2 teaspoons baking powder
scant 1/2 teaspoon salt
Whisk egg with mayonnaise, buttermilk, and oil in a large bowl.  Without stirring, pour the following in order into the bowl one on top of the other: cornmeal, sugar, baking powder, salt.  It will look like a little mountain - flatten it with a fork to help it not fall down into the wet mixture as you add ingredients.  With the top of your ingredient mountain flat, mix the 3 top ingredients with a fork into the cornmeal.  Once the white items evenly distribute into the yellow cornmeal, THEN mix the wet items from the bottom into the entire combination.  The mixture should look airy and light.  Pour into a greased, round baking dish or cast iron skillet and bake at 425 degrees for about 15-20 minutes until it is golden brown on the top.  Watch the time closely as it will burn easily!
PS - I'm going to attempt to put together a recipe for Grandma Ellen's chili. I have never run into a recipe with more "to taste" instructions than this one so I'm going to try to narrow the science down a bit and post it.  It is definitely NOT a vegetarian entree!

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