CORNBREAD
INGREDIENTS
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1 1/2 cups cornmeal
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1 cup all-purpose flour
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1/3 cup sugar
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4 teaspoons baking powder
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1 teaspoon kosher salt
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2 cups reduced fat buttermilk
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1 large egg
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6 tablespoons unsalted butter, melted and divided
DIRECTIONS
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Preheat oven to 425°F. Place an oven-proof 10” cast iron skillet in the oven.
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In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
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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.
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Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
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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.
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Serve warm.