Wallace Station Buttermilk Cornbread
Chef Ouita Michel bakes cornbread in large cast iron skillets, turns them out to cool, cuts them into wedges and then grills them on panini presses to order. Although best when eaten right out of the oven, leftovers can be reheated at home on a skillet or a grill pan in a mixture of oil and melted butter. This recipe makes a traditional Southern cornbread without sugar.
- 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
- 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.
- 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.
- 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)