Southern Corn Bread with Molasses-Bourbon 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

1. Preheat oven to 425°.
2. 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.
3. 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.
4. 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.