1-3/4 cups yellow cornmeal 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 Tablespoons sugar 1 cup buttermilk 1 cup water 1 whole egg 1 egg white 3 Tablespoons vegetable or canola oil
Directions
Preheat oven to 375 degrees F.
In a large bowl, combine cornmeal, baking powder, baking soda, salt, sugar, buttermilk, water, whole egg and egg white; mix well.
Using a paper towel, coat entire inside surface of a 9" cast-iron skillet with oil. Place skillet in oven for 5 minutes. Remove skillet from oven and pour heated oil into batter; mixing well.
Pour batter into skillet and bake for 35 minutes or until a nice golden brown.
Slice into wedges to serve.
Tips
Naturally gluten-free, this slightly sweetened Southern style corn bread also makes a great stuffing.
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