Ruth Jackson’s Cornbread Gingerbread - Edible Nashville

Ingredients

• 2 tablespoons vegetable oil for greasing pan
• 1 cup coarsely ground white or yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon baking soda
• ½ teaspoon salt
• 6 tablespoons (¾ stick) unsalted butter, at room temperature
• ½ cup lightly packed light brown sugar
• ½ cup molasses
• 1 large egg
• ⅔–¾ cup hot water, divided