nrvmagazine.com
nrvmagazine.com

If you don’t have a 9 or 10-inch iron skillet, you can use an 8 or 9-inch baking pan. But if you don’t have an iron skillet of any size, you are missing a classic kitchen staple.

1 cup all-purpose flour
1 cup white or yellow cornmeal
1 Tbl. sugar
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1/3 cup butter, melted
2 large eggs, beaten
1 Tbl. butter

Preheat oven to 400°F. Combine flour, cornmeal, sugar, baking powder, baking soda and salt in bowl. Stir in buttermilk, 1/3 cup melted butter and eggs just until mixture is moistened.
Melt the one Tbl. butter in cast iron skillet. Pour batter immediately into pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Serve warm.

 

Serves 8-10

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