Cornbread

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 1/4 cups yellow cornmeal (organic and stone ground, if possible)
• 1 1/4 cups unbleached flour
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 tablespoons brown sugar
• 1 1/2 cups boiling water, mixed with
• 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet

Recipe

• 1 heat oven to 425â° f. lightly oil a cast-iron skillet with a little canola oil. heat it in the oven while you mix the cornbread batter.
• 2 in a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
• 3 add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. add additional hot water if necessary to make a light batter.
• 4 spoon batter into the hot cast-iron skillet. batter should sizzle when it contacts the skillet. bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
• 5 cut into wedges and serve.