Southern Cornbread Light

1. 1

   Adjust an oven rack to the lower-middle position and heat the oven to 450 degrees.

2. 2

   Spray a 9-inch round cake pan or 8-inch square baking pan with nonstick spray.

3. 3

   Measure 1/3 cup cornmeal into a medium bowl.

4. 4

   Whisk the remaining 2/3 cup cornmeal, sugar, salt, baking powder, and baking soda together in a small bowl; set aside.

5. 5

   Pour the boiling water all at once into the 1/3 cup cornmeal and stir to make a stiff mush.

6. 6

   Whisk in the buttermilk gradually, breaking up lumps, until smooth, then whisk in the egg and melted butter.

7. 7

   Stir the dry ingredients into the mush mixture until just moistened and pour the batter into the prepared pan.

8. 8

   Bake until the bread is golden brown, about 20 minutes.

9. 9

   Remove from the oven and flip the cornbread onto a wire rack.

10. 10

    Turn the bread right-side up, cool for 5 minutes, and slice.

* Per serving · 4 servings · Values may vary.

No additional tips available.