We made this for Christmas / New Years this year. This was based on a recipe by Andrea Meyers. It was quite tasty, The cornmeal was a mixture of very fine and coarsely ground corn.
Ingredients
1-1/2 cup cornmeal Bloody Butcher corn meal from Tierra
1/2 cup unbleached all-purpose flour
1-1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg, beaten
1-1/4 cups buttermilk
4 tablespoons vegetable oil (or bacon drippings if you happen to have any)
1/2 cup unbleached all-purpose flour
1-1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 egg, beaten
1-1/4 cups buttermilk
4 tablespoons vegetable oil (or bacon drippings if you happen to have any)
Preparation
1. Preheat oven to 400° F.
2. Stir together cornmeal, flour, baking powder, baking soda, and salt in mixing bowl. Add the beaten eggs and the buttermilk, stirring just until all the dry ingredients are wet. Do not over mix.
3. Add vegetable oil to a 9-10 inch cast iron skillet and place in the hot oven for 3 to 4 minutes. You want the skillet hot, but you don’t want the oil to start smoking.
4. Remove hot pan from oven. Make sure that the pan is thoroughly coated with the oil, bottom and sides, then pour the excess oil into the batter and stir. Pour batter into the hot pan.
5. Bake for 25 minutes or until lightly browned.
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