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
- Preheat oven to 350F/180C 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 350F/180C degrees for 20-25 minutes. Cut into 12 wedges and serve immediately with butter.