• 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)

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