Light Cornbread

Ingredients

• Cornmeal

  Whole-grain, yellow

  1 cup or 122g

• Spelt Flour

  Bob's Red Mill

  1 cup or 125g

• Salt

  Table

  1 tsp or 6g

• Buttermilk

  Milk, fluid, cultured, lowfat

  1 cup or 245g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Baking powder

  Leavening agents, double-acting, sodium aluminum sulfate

  1 tsp or 5g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

Directions

1. Preheat oven to 400°F. Place a heavy-bottom, oven-proof 9-inch skillet (preferably cast iron) in the oven for at least 10 minutes to heat thoroughly.
2. Combine all ingredients, except the spray, and whisk until they’re thoroughly incorporated.
3. Remove the hot skillet from the oven and quickly coat the bottom of the pan with non-stick spray. Immediately pour the batter into the skillet and place back in the oven. Bake until golden brown and slightly springy to the touch, about 20 minutes.
4. Remove from oven. Place a platter over the top of the pan and flip to remove the cornbread. Enjoy hot just out of the oven or at room temperature.