1

Preheat oven to 425°F. Brush bottom and side of 10-inch cast-iron skillet with the oil. Place pan in oven to preheat 15 minutes.

2

Meanwhile, whisk together 1¼ cups of cornmeal, the flour, sugar, baking powder, salt, and baking soda in medium bowl.

3

Whisk together remaining ½ cup cornmeal and the boiling water in large bowl until smooth. Whisk in buttermilk, egg substitute, jalapeño, and butter. With rubber spatula, fold flour mixture into buttermilk mixture just until blended (do not overmix).

4

Using oven mitts, transfer hot skillet to stovetop. Scrape batter into hot pan. Return pan to oven and bake until corn bread is golden and toothpick inserted into center comes out clean, 18–20 minutes. Let cool in pan on wire rack 5 minutes. Cut into 12 wedges.

5

Per serving: 1 wedge