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YA Recipe



  • 1 cup plain yellow cornmeal

  • 1 cup all-purpose flour

  • 1 tablespoon baking powder

  • 1 teaspoon kosher salt

  • 1/4 teaspoon baking soda

  • 2 cups buttermilk

  • 2 large eggs

  • 1/2 cup butter


-Preheat oven to 425°F.
-Whisk together first 5 ingredients in a large bowl.
-Whisk together buttermilk and eggs; stir into cornmeal mixture just until combined.
-Heat a 10-inch cast-iron skillet over medium-high heat until it just begins to smoke.
-Add butter, and stir until butter is melted.
-Stir melted butter into cornbread batter.
-Pour batter into hot skillet.
-Bake at 425° for 25 to 30 minutes or until golden and cornbread pulls away from sides of skillet.
-Invert cornbread onto a wire rack; serve warm.

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