Southern Corn Bread with Molasses-Bourbon Butter

"Corn bread is on the menu when we visit my grandmother. She swears by her cast-iron skillet, but you can also prepare this recipe in an eight-inch square baking pan coated with cooking spray. Molasses, creamy butter, and bourbon combine to make a delicious spread." -KKD

Yield: 8 servings (serving size: 1 corn bread wedge and about 1 teaspoon butter)

Ingredients

• 2/3  cup  all-purpose flour (about 3 ounces)
• 1 1/3  cups  yellow cornmeal
• 1 1/2  teaspoons  baking powder
• 1/2  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1 1/2  cups  fat-free buttermilk
• 1  large egg, lightly beaten
• 5  tablespoons  butter, softened and divided
• 2  teaspoons  molasses
• 1/2  teaspoon  bourbon
• 1/4  teaspoon  grated lemon rind

Preparation

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cornmeal, baking powder, baking soda, and salt in a large bowl. Add buttermilk and egg; stir just until combined.

Place an 8-inch cast-iron skillet in the oven for 5 minutes, and remove from oven. Add 2 1/2 tablespoons butter to pan; swirl to melt and lightly grease pan. Stir melted butter into batter. Add batter to preheated pan. Bake at 425° for 20 minutes or until lightly browned and a toothpick inserted in center comes out clean. Cool 5 minutes in pan. Slice into 8 wedges.

Combine remaining 2 1/2 tablespoons butter, molasses, bourbon, and rind in a small bowl; beat with a mixer at medium speed until combined (about 1 minute). Serve butter with warm corn bread.

Nutritional Information

Calories:

231 (30% from fat)

Fat:

7.8g (sat 4.7g,mono 2.1g,poly 0.4g)

Protein:

5.4g

Carbohydrate:

33.5g

Fiber:

1g

Cholesterol:

46mg

Iron:

1.4mg

Sodium:

349mg

Calcium:

118mg