Lemon Cornbread


1 cup yellow cornmeal

1 cup all-purpose flour

1/3 cup granulated sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 Tbsp. lemon zest

1 cup butter milk

1 egg 

1/4 cup Meyers Lemon Olive Oil

Grease a 9x5 loaf pan. Dust with cornmeal and flour.  Preheat oven to 375 degrees.  In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. In a small bowl whisk egg, oil, lemon zest and buttermilk.  Add the wet ingredients to the dry ingredients and stir until well mixed.  Pour the batter into the loaf pan.  Bake for 20 to 23 minutes or until toothpick inserted in middle comes out clean.  Cool completely in the pan, remove and serve.