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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 or lard

Room temperature salted butter

Maple syrup 

Swirl together in a small bowl


Add 2 tablespoons of butter and 2 tablespoons of olive oil to the cast iron skillet and place in the center of the oven. Set the temperature to 425F and heat the pan until butter is melted and starts to bubble. Be careful not to burn the butter. Remove hot skillet from the oven, add the batter and smooth out the top. 

Bake at 425F until golden on top and a tester comes out clean when inserted into the middle. Serve with maple butter.  


Whisk the dry ingredients together in a large mixing bowl. In a separate bowl, whisk the milks and eggs together. Once the skillet is ready, mix the wet ingredients/butter into the dry ingredients and pour into the hot skillet. Don't mix prematurely or the batter will become very thick when pouring. 


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