• 1 1/2 cups cornmeal

  • 1 cup all-purpose flour

  • 1/3 cup sugar

  • 4 teaspoons baking powder

  • 1 teaspoon kosher salt

  • 2 cups reduced fat buttermilk

  • 1 large egg

  • 6 tablespoons unsalted butter, melted and divided


  1. Preheat oven to 425°F. Place an oven-proof 10” cast iron skillet in the oven.

  2. In a large bowl, combine cornmeal, flour, sugar, baking powder and salt.

  3. 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.

  4. Remove skillet from the oven and add remaining 3 tablespoons until heated through, about 1-2 minutes.

  5. 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.

  6. Serve warm.