Southern Cornbread Light

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 1 cup yellow cornmeal
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/3 cup boiling water
• 3/4 cup buttermilk
• 1 large egg, beaten lightly
• 1 tablespoon unsalted butter, melted and cooled

Recipe

• 1 adjust an oven rack to the lower-middle position and heat the oven to 450 degrees.
• 2 spray a 9-inch round cake pan or 8-inch square baking pan with nonstick spray.
• 3 measure 1/3 cup cornmeal into a medium bowl.
• 4 whisk the remaining 2/3 cup cornmeal, sugar, salt, baking powder, and baking soda together in a small bowl; set aside.
• 5 pour the boiling water all at once into the 1/3 cup cornmeal and stir to make a stiff mush.
• 6 whisk in the buttermilk gradually, breaking up lumps, until smooth, then whisk in the egg and melted butter.
• 7 stir the dry ingredients into the mush mixture until just moistened and pour the batter into the prepared pan.
• 8 bake until the bread is golden brown, about 20 minutes.
• 9 remove from the oven and flip the cornbread onto a wire rack.
• 10 turn the bread right-side up, cool for 5 minutes, and slice.