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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I got this from the cookbook The Best Light Recipe. Ingredients:
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 |
Directions:
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.
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