Ingredients
- 1 stick of butter (1/2 cup)
- 1 cup yellow cornmeal
- 1 cup flour (all purpose)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 2 eggs
- 2 cups of buttermilk**I used a 10 inch cast skillet*
Instructions
- Pre-heat oven to 450F.
- Melt 5 tablespoons of the butter in a sauce pan or in the microwave. Let the butter cool.
- Place the oven proof skillet or cast iron skillet into the oven.
- In a large bowl, mix together the cornmeal, flour, baking soda, salt and sugar.
- Whisk the eggs into the cool butter and then whisk in the buttermilk.
- Whisk the buttermilk mixture into the cornmeal mixture and stir until combined. There may still be a few lumps but for the most part it should be smooth.
- After the skillet has been in the oven for about 10 minutes or so while you were working on the batter, carefully remove it from the oven.
- Add the last few tablespoons of butter and swirl it around the pan while it melts.
- Once the butter is melted and all over the pan, pour the batter into the super hot pan.
- Stick it back into the oven and bake for 25 minutes.
- Remove from oven and let cool in the skillet for 10 minutes. Flip it out onto a cool rack or plate.
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