Ingredients
The following ingredients have 4 Servings
- 1 cup unbleached white wheat flour
- 1/2 cup whole grain corn meal
- 2 tbsp sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole cultured buttermilk
- 2 tbsp melted butter, separated (I used a butter/olive oil blend)
- 1 egg (beaten)
Instruction
- Preheat oven to 375 degrees.
- Whisk together flour, corn meal, sugar, baking soda and salt in a large bowl. Add beaten egg to flour mixture and stir. Stir in buttermilk and 1 tbsp melted butter until completely blended
- Place 1 tbsp olive oil butter blend (or regular butter) in a small (8") cast iron skillet and transfer skillet to the preheated oven. When butter has melted but not browned, remove skillet from oven and pour batter into the skillet. Return skillet to the oven.
- Bake at 375 degrees for 20-25 minutes, or until cornbread is set and lightly golden on top. Slice into triangles and serve.
