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.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.