Cornbread

Ingredients

• 1 1/4 cups yellow cornmeal (organic and stone ground, if possible)
• 1 1/4 cups unbleached white 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

Directions

1. 1

   Heat oven to 425° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.

2. 2

   In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.

3. 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. 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. 5

   Cut into wedges and serve.