Ingredients
Pantry / Dry Goods
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1 cup yellow cornmeal
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1/4 cup all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon kosher salt
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1 teaspoon sugar (optional—just enough to round it out)
Dairy
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3/4 cup buttermilk
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1 large egg
Oils & Fats
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2 tablespoons melted butter (plus more for cooking)
Instructions
In a bowl, combine the cornmeal, flour, baking powder, salt, and sugar. Whisk to make sure everything is evenly distributed.
In a separate bowl, whisk together the buttermilk, egg, and melted butter until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix—this isn’t cake batter. It should be thick but scoopable, like a loose drop biscuit. If it feels too thick, add a splash of buttermilk to loosen it up slightly.
Let the batter rest for about 5–10 minutes so the cornmeal can hydrate. That’s what gives you that tender bite instead of grit.
Heat a cast-iron skillet or griddle over medium heat and add a little butter. Once melted and lightly bubbling, drop spoonfuls of batter into the pan and gently spread them into small rounds.
Cook for about 2–3 minutes on the first side, until you see bubbles forming and the edges start to set. Flip and cook another 1–2 minutes until golden brown and cooked through.
Remove and keep warm. Add more butter to the skillet as needed for the next batch.
Serve hot.
The Weeknight Table 
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