Photo: William Dickey; Styling: Mary Lyn Hill Jenkins
Yield
Makes 6 to 8 servings

How to Make It

Step 1

Heat oil in an 8-inch cast-iron skillet or muffin pans in a 450° oven 5 minutes.

Step 2

Combine cornmeal and next 4 ingredients in a medium bowl; make a well in center of mixture.

Step 3

Stir together buttermilk and egg; add to dry ingredients, stirring just until moistened. Pour into hot skillet.

Step 4

Bake at 450° for 20 minutes or until golden.

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