Inspired by the angel biscuit craze of the 70s, we gave classic buttermilk cornbread batter a featherlight lift simply by stirring a packet of yeast into the batter. Sizzling hot cast-iron corn stick pans deliver a crsip, nutty, all-around crust with a tender moist crumb inside.
1 1/2 cups plain yellow cornmeal
1 cup all-purpose flour
1 (1/4-oz.) envelope active dry yeast
1 tablespoon sugar
1 1/2 teaspoons baking powder
1 teaspoon table salt
1/2 teaspoon baking soda
2 large eggs, beaten
2 cups buttermilk
1/2 cup vegetable oil
How to Make It
Preheat the oven to 450˚F. Stir together the first 7 ingredients in a large bowl. Combine the eggs, buttermilk, and oil; add to the dry ingredients, stirring until the batter is smooth. Spoon the batter into 2 well-greased cast-iron corn-stick pans, filling half full.
Bake at 450˚F for 12 to 15 minutes or until golden brown.