top of page





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

Cast iron skillet

2 tablespoons butter 

2 tablespoons olive oil

Room temperature 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 to preheat with the oven. Be careful not to burn the butter. Once butter and oil are hot, remove from oven and add the batter. 

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 batte and place in the center of oven. Bake at 425F until golden in color and/or a tester coms out clean when inserted into middle. Serve with maple butter.  


bottom of page