Ingredients
1 cup yellow corn meal stone ground cornmeal or regular
1 cup flour or unbleached all-purpose flour
1 tablespoon baking powder
1 / 4 teaspoon salt cup
1 / 4 c. teaspoon baking powder
1 egg, lightly beaten
1 / 4 cup oil
2-4 tablespoons sugar
1-1/4 cups buttermilk or sour milk *
3-4 tablespoons butter
Direction
1. In large bowl, combine cornmeal, flour, baking powder, salt and baking soda. Make a well in the center, set aside.
2. In a small bowl, mix together eggs, oil and sugar. Whisk buttermilk.
3. Place a 9 - or 10-inch skillet in the oven is heated to medium-high heat. Add butter. Heat until butter melts and begins to sizzle. Lift and tilt pan to another layer.
4. Add egg mixture to flour mixture all at once. Mix until just moistened. Change in the hot pan. Bake at 375 degrees F oven for about 25 minutes or until a toothpick inserted near the center comes out clean. Cool slightly on a wire rack. Serve hot. Cut into wedges and serve. Makes 8 servings.
At the end of acid
Place 4 teaspoons of lemon juice or vinegar in glass measuring cup. Add enough milk to make 1-1/4 cups total liquid, mix well. Let the mixture stand for 5 minutes before use.
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