For baked cornbread, Preheat oven to 425 and melt stick of butter in 10" or 12" skillet while oven heats up.

For fried cornbread, heat 1 cup canola oil in skillet over medium heat.

For both recipes, mix corn meal mix, buttermilk, 1 tbsp oil and 1 egg together in bowl.

For baked cornbread, pour batter over melted butter and cook 18-25 minutes, until golden brown.

For fried cornbread, ladle small spoons of batter into hot grease, flipping when golden brown on bottom and taking out when both sides golden brown, placing cooked cornbread on paper towel lined baking sheet.