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Categories:Viewed: 50 - Published at: a year ago
Ingredients
- 1.25 cups fine cornmeal
- .25 cup extra-coarse cornmeal
- 2.5 cups milk, warmed
- 2 cups all-purpose flour
- 1 T baking powder
- 1 t salt
- .33 cup white sugar
- 2 eggs
- .25 cup vegetable oil
- .25 cup butter, melted & cooled
- 1 T Lard or shortening, for baking
Method
- Preheat the oven to 400°F. Combine the cornmeal and milk in a large bowl and let soak for at least 15 minutes, stirring a few times. While it's soaking, whisk together the dry ingredients and melt the butter.
- Take a 9" cast iron skillet and heat it over medium-high heat on the stove top.
- Once the cornmeal is done soaking, whisk in the eggs, oil, and butter, and then stir in the dry ingredients, taking care not to over-stir (some lumps are fine).
- Add a knob of shortening or lard to the heating skillet, let it melt, and swirl it around in the pan (use hot pads!). Carefully pour the batter into the skillet of hot fat, and then transfer the skillet to the oven. Bake for about 40 minutes, until nicely browned & a toothpick inserted in the center comes out clean.
