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Breads | |
| 2 cups Cornmeal 4 Tbsp Unbleached flour 2 Tbsp Sugar 4 tsp Baking powder 1 tsp Salt 2 Eggs 1.5 cups Buttermilk 3-4 Tbsp Vegetable oil Optional chopped hot peppers, cheddar cheese | |
| Preheat the oven to 425 degrees Fahrenheit. In a heat-proof mixing bowl, thoroughly blend dry ingredients with a wire whisk or a wooden spoon. Add the eggs and the buttermilk. Stir until the mixture forms a medium-thick batter. Optional, at this point you could add some finally chopped hot peppers, or some cheddar cheese (amounts are up to you) In a 9-inch cast iron skillet, heat the vegetable oil until it’s lightly smoking. Swirl the oil around to coat the inside of the skillet. Then pour the hot oil into the batter and mix vigorously until the oil is thoroughly blended in. Pour the batter into the prepared skillet. Bake for about 25 minutes or until slightly brown on top. | |
Unrated | |
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