Serves 4
INGREDIENTS
1½ cups yellow cornmeal
1 cup all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
1¼ teaspoons kosher salt
2 green leeks, thinly sliced
1¾ cups buttermilk
1 large egg
4 tablespoons unsalted butter,
cut into 4 pieces
1 bundle fresh chives, chopped
METHOD
Preheat the oven to 425 degrees F.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and leeks.
In a large measuring cup, whisk together the buttermilk and the egg. Pour the buttermilk mixture into the dry ingredients and stir the batter together until completely combined.
Put the butter in a 10-inch cast-iron skillet and place in oven for 3 to 5 minutes to melt the butter.
Remove the skillet from the oven, swirl the butter around to coat the bottom and sides, then pour the batter into the prepared skillet. Smooth the top and bake 20 to 25 minutes.
Serve warm.
Recipe excerpts from The Heirloomed Kitchen: Made-from-Scratch Recipes to Gather Around for Generations. By Ashley Schoenith Photographs by Heidi Harris. Reprinted by permission of Gibbs Smith Books.
This original article first appeared in the WINTER 2025 2026 issue of City Style and Living Magazine.
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