09-07-2007, 11:19 AM
Join Date: Dec 2004
Here's the one I use. I have no idea where it originally came from, but I know I've made major changes to it as I've used it over the years. I just made this last week, as written, to go with my jambalaya and it turned out great, as it always has.
Preheat oven to 425°. Put oil or shortening in a 10-inch iron skillet and place in the oven to preheat while making batter.
In a mixing bowl, combine cornmeal, flour, salt, baking powder, soda, and sugar. In another bowl, whisk together the eggs, milk, and butter. Combine with dry ingredients and stir until all ingredients are moistened. Batter will be like a thick pancake batter.
Carefully, with heavy oven mitts, lift skillet out and turn to coat all of the inside surface with oil. Pour in batter and return to oven. Bake for about 20 to 25 minutes, until browned. A toothpick inserted in center should come out clean.
- 2 cups yellow cornmeal
- 2 cups frozen corn kernels
- 1 1/2 cups flour
- 2 teaspoons salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons sugar (optional)
- 3 eggs, beaten
- 1 tablespoon vegetable oil, for skillet
- 2 cups milk
- 1/4 cup melted butter
- melted butter for brushing top