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Ingredients
| cornmeal: 1 cup |
| granulated sugar: 2 tsp |
| salt: 1/2 tsp |
| baking powder: 1 tsp |
| baking soda: 1/4 tsp |
| water: 1/3 cup (boiling) |
| buttermilk: 3/4 cup |
| eggs: 1 (large//beaten lightly) |
| unsalted butter: 1 Tbl (melted and cooled) |
Southern Cornbread Light
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
8 serving(s)
Tags
- Adjust an oven rack to the lower-middle position and heat the oven to 450 degrees.
- Spray a 9-inch round cake pan or 8-inch square baking pan with nonstick spray.
- Measure 1/3 cup cornmeal into a medium bowl.
- Whisk the remaining 2/3 cup cornmeal, sugar, salt, baking powder, and baking soda together in a small bowl; set aside.
- Pour the boiling water all at once into the 1/3 cup cornmeal and stir to make a stiff mush.
- Whisk in the buttermilk gradually, breaking up lumps, until smooth, then whisk in the egg and melted butter.
- Stir the dry ingredients into the mush mixture until just moistened and pour the batter into the prepared pan.
- Bake until the bread is golden brown, about 20 minutes.
- Remove from the oven and flip the cornbread onto a wire rack.
- Turn the bread right-side up, cool for 5 minutes, and slice.