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.

Ingredients

• 1 1/2 cups plain yellow cornmeal
• 1 cup all-purpose flour
• 1 (1/4-oz.) envelope active dry yeast
• 1 tablespoon sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon table salt
• 1/2 teaspoon baking soda
• 2 large eggs, beaten
• 2 cups buttermilk
• 1/2 cup vegetable oil

Procedure

1. Preheat the oven to 450˚F.
2. Stir together the first 7 ingredients in a large bowl.
3. Combine the eggs, buttermilk, and oil; add to the dry ingredients, stirring until the batter is smooth.
4. Spoon the batter into 2 well-greased cast-iron corn-stick pans, filling half full.
5. Bake at 450˚F for 12 to 15 minutes or until golden brown.