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.

Mary Allen Perry


Ingredient Checklist


Instructions Checklist
  • 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.