STREAMING NOW: Eden Eats

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe appeared in "The Boston Globe" and is by Julia Shanks. She adapted it from "Princess Pamela's Soul Food Cookbook" and a recipe from Blue Moon Cafe in Boston.”
READY IN:
30mins
SERVES:
8
YIELD:
1 12 inch skillet
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees F; grease a 12-inch cast iron skillet with oil.
  2. Place skillet in oven until sizzling, about 5 minutes.
  3. Meanwhile, in a bowl, combine eggs, vanilla, and buttermilk.
  4. In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar; make a well in the center of the dry ingredients.
  5. Pour in the egg mixture and combine with a few rapid strokes; fold in melted butter.
  6. Pour batter into sizzling pan and bake until the top feels firm when pressed, about 20 minutes.
  7. Serve in wedges.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: