Cook Time: 15 minutes
Ingredients:
- 2 tablespoons melted butter, divided
- 1 1/2 cups stone-ground yellow corn meal
- 1/2 cup flour
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 teaspoon baking soda
- 1 1/2 cups buttermilk
- 2 large eggs -- lightly beaten
Preparation:
Spread 1 tablespoon of the butter in a 9--inch ovenproof pan or seasoned cast iron skillet. Heat the pan in a preheated 425° oven.Mix cornmeal, flour, sugar, salt and baking soda. Add buttermilk, eggs, and 1 tablespoon of remaining butter. Mix until smooth. Pour into the preheated skillet.
Bake 15 minutes, or until lightly browned. Cut into 12 wedges or squares.
Serves 12.
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