CORNBREAD

INGREDIENTS

• 1 1/2 cups cornmeal

• 1 cup all-purpose flour

• 1/3 cup sugar

• 4 teaspoons baking powder

• 1 teaspoon kosher salt

• 2 cups reduced fat buttermilk

• 1 large egg

• 6 tablespoons unsalted butter, melted and divided

DIRECTIONS

1. Preheat oven to 425°F. Place an oven-proof 10” cast iron skillet in the oven.

2. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.

3. In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.

4. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.

5. Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.

6. Serve warm.