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.

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