Note: Luke found this recipe a few years ago, and it became our go to.
Ingredients:
1½ cups Cornmeal
1 cup All-Purpose Flour ⅓ cup Sugar 4 teaspoons Baking Powder 1 teaspoon Kosher Salt
2 cups Buttermilk
1 large Egg
6 tablespoons melted, Unsalted Butter, divided in two
Directions:
Preheat oven to 425°F (220°C). Place an oven-proof 10-inch cast iron skillet in the oven.
In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together buttermilk, egg and 3 tablespoons butter. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.
Working carefully, immediately scoop the batter into the hot skillet. Place into oven and bake for 25-30 minutes, or until a tester inserted in the center comes out clean. Let cool 5 minutes.
Serve warm.
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