Makes 6 servings

You can freeze in a heavy-duty zip-top plastic bag up to one month. Thaw in the refrigerator.

How to Make It

Step 1

Place butter in a 10-inch cast-iron skillet, and heat in a 425° oven 5 minutes or until melted.

Step 2

Combine cornmeal mix, flour, and sugar in a large bowl.

Step 3

Stir together buttermilk and eggs. Add to dry ingredients; stir just until moistened. Pour over melted butter in skillet.

Step 4

Bake at 425° for 25 minutes or until golden.

Step 5

Note: For testing purposes only, we used White Lily White Cornmeal Mix.

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