1 cup all purpose flour

2 cups yellow cornmeal

2 teaspoons salt

2 tablespoons sugar

¾ teaspoon baking soda

¾ teaspoon baking powder

1 cup whole buttermilk

¾ cup whole milk

3 large eggs

3/4 cup (12 tbsp's) unsalted butter, melted and cooled

12” cast iron skillet

2 tablespoons butter 

2 tablespoons olive oil

Room temp butter

Maple syrup 



Whisk dry ingredients together in a bowl.

In a separate bowl or large measuring cup, whisk the milks and eggs together. Do not mix the dry and wet together yet or batter will become too thick as it sits.  

Place 2 tablespoons of butter and 2 tablespoons of olive oil in in the cast iron skillet.  Heat the oven to 425F and place the skillet in the center of oven.  Be careful not to burn the butter.  Once butter and oil are hot, remove from oven.  

Whisk or mix the eggs and milk into the dry ingredients, followed with the cooled butter. Whisk until smooth and pour into the hot skillet.  Smooth out the batter on top and place in the center of oven.  Bake at 425F for 20 minutes, remove and let cool.  Make sure oven has preheated to 425F before placing in oven.  

Serve with room temp butter and maple syrup.