Wallace Station Buttermilk Cornbread

• 1 tbsp. butter or bacon drippings
• 1⅓ cups white or yellow cornmeal
• ½ cup all-purpose flour
• ½ tsp. baking soda
• 1 tsp. baking powder
• ½ tsp. iodized salt
• 1 egg, beaten
• 1⅓ cups buttermilk
• 2 Tbsp. butter, melted

1. Preheat oven to 350 degrees. Place a 9-inch cast iron skillet in oven to preheat. When pan is hot, drop in the tablespoon of butter and swirl around to melt. Return to the oven for 5 minutes.
2. Meanwhile, mix up the batter. In a medium bowl, mix together the cornmeal, flour, baking soda, baking powder and salt. Pour in liquid ingredients and mix well with a whisk. Carefully remove hot cast iron skillet from oven, then pour in the batter.
3. Bake at 350 degrees for 20-25 minutes. Cut into 12 wedges and serve immediately with butter and/or Whitesburg Soup Beans (recipe above).

Recipe provided by:
Chef Ouita Michel/Ouita Michel Family Restaurants (Lexington-Midway-Versailles, KY)