QUICK BUTTERMILK CORNBREAD

  QUICK BUTTERMILK CORNBREAD

Yield: 8 servings (serving size: 1 wedge)

Ingredients

• 2  tablespoons  canola oil
• 2  cups  yellow cornmeal
• 1  teaspoon  salt
• 1/2  teaspoon  baking powder
• 1/2  teaspoon  baking soda
• 1 3/4  cups  fat-free buttermilk
• 1/8  teaspoon  black pepper
• 1  large egg, lightly beaten

Preparation

Preheat oven to 450°.
Pour oil into a 9-inch cast-iron skillet. Place skillet in oven for 10 minutes.

Combine the cornmeal, salt, baking powder, and baking soda in a large bowl. 

Combine buttermilk, pepper, and egg, stirring with a whisk. 

Add egg mixture to cornmeal mixture, stirring just until moist. 

Remove pan from oven. Tip pan to coat bottom and sides with oil; carefully pour excess oil into batter, stirring to combine. 

Pour the batter into pan, spreading evenly.

Bake at 450° for 15 minutes or until a wooden pick inserted into center comes out clean. 

Let stand 5 minutes before serving.