Ingredients
Units
Scale
- 2 cups yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 2 cups buttermilk
- 2 tablespoons extra virgin olive oil, divided
Instructions
- Using a 12-inch cast-iron skillet, pour 1/2 tablespoon of olive oil into the middle of the pan.
- Place it into the center of a cold oven, close the door and turn on the stove to preheat to 450°.
- Combine flour, baking powder, baking soda, and salt together in a large bowl and make a well in the center.
- Scramble eggs to break up the yolks in a small bowl and then pour into the well of dry ingredients.
- Pour the buttermilk and the rest of the olive oil in after the eggs and stir wet and dry ingredients just enough to thoroughly combine.
- Take the skillet out of the oven before it reaches 450° and the pan is hot, but not smoking.
- Pour batter into skillet and bake in the 450-degree oven for 15-20 minutes.
- Serve hot and store any leftovers in an airtight container.
Notes
- Be careful when handling heavy hot pans, so you don't burn yourself.
- Cut bread in half crosswise and butter both sides before serving.
- This recipe divides easily in half to feed a smaller crowd.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
