Corn meal. Buttermilk. Egg. Pinch of salt. Little oil in a cast-iron skillet. Place it in a cold oven. Set to 425. When oven reaches temp pull skillet and pour mix in. Back in the oven around 35-45 minutes. Pull it out and flip it on a plate
Top Cat that sounds good with buttermilk instead of whole. Never tried it with buttermilk. How much cornmeal and how much buttermilk do you add? Do you use a cup each or something else?
