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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This recipe appeared in The Boston Globe and is by Julia Shanks. She adapted it from Princess Pamela's Soul Food Cookbook and a recipe from Blue Moon Cafe in Boston. Ingredients:
vegetable oil, to grease skillet |
2 eggs, beaten |
1/8 teaspoon vanilla extract |
1 cup buttermilk |
1 1/2 cups yellow cornmeal |
1 1/2 cups all-purpose flour |
1/2 teaspoon baking powder |
1 teaspoon salt |
1 tablespoon sugar |
1/2 cup butter, melted (1/4 cup) |
Directions:
1. Preheat oven to 400 degrees F; grease a 12-inch cast iron skillet with oil.
2. Place skillet in oven until sizzling, about 5 minutes.
3. Meanwhile, in a bowl, combine eggs, vanilla, and buttermilk.
4. In a large bowl, combine the cornmeal, flour, baking powder, salt and sugar; make a well in the center of the dry ingredients.
5. Pour in the egg mixture and combine with a few rapid strokes; fold in melted butter.
6. Pour batter into sizzling pan and bake until the top feels firm when pressed, about 20 minutes.
7. Serve in wedges.
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