BUTTERMILK CORNBREAD

INGREDIENTS:

1 1/2 cups cornmeal
1 cup all-purpose flour
1/3 cup sugar
4 teaspoons baking powder
1 teaspoon kosher salt
2 cups reduced fat buttermilk
1 large egg
6 tablespoons unsalted butter, melted and divided

DIRECTIONS:

Preheat oven to 425 degrees F. Place an oven-proof 10-inch cast iron skillet in the oven.
In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.

In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
Serve warm.