Ingredients for Southern Cornbread Light
- Yellow Cornmeal
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 cup boiling water
- 1 cup buttermilk
- 1 large egg
- Unsalted Butter
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How to Make Southern Cornbread Light
- Preheat oven to 450°F (232°C). Position oven rack to the lower-middle position.
- Generously grease a 9-inch round cake pan or 8-inch square baking pan with nonstick cooking spray.
- In a medium bowl, measure out 1/3 cup of cornmeal.
- In a small bowl, whisk together the remaining 2/3 cup cornmeal, sugar, salt, baking powder, and baking soda.
- Pour the boiling water into the 1/3 cup cornmeal in the medium bowl and stir until a thick mush forms.
- Gradually whisk in the buttermilk until smooth. Then, whisk in the egg and melted butter.
- Gently stir the dry ingredients (from step 4) into the wet ingredients until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean and the top is golden brown.
- Let the cornbread cool in the pan for 5 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
9g
Fat
6g
Carbs
4g
