1 c Stone ground yellow cornmeal
1 c Unbleached white flour
1 tb Baking powder
1/4 ts Salt
1/4 ts Baking soda
1 1/2 Tb
1 1/3 c Plus buttermilk (or 1 cup
-plain yogurt mixed with 1/4
-cu
1 lg Egg
2 tb Mild vegetable oil, such as
-corn, canola, or peanut
Pam
2 tb Butter
Preheat oven to 375 degrees. In a large bowl, combine cornmeal, flour,
baking powder, salt, baking soda, and sugar. (If baking powder or soda
appear at all lumpy, sift them in). Stir well to combine. In a small bowl,
whisk together buttermilk, egg, and oil. Spray a 9 to 101/4-inch skillet
with Pam (our skillets are 10 1/4 inches; this size is called a Number 7).
Put the skillet on over medium heat, add butter, and heat until the butter
melts and is sizzling seriously. Tilt the pan to coat the sides of the
skillet. As the butter’s melting, quickly pour the wet ingredients into the
dry, and, using a wooden spoon, stir the wet and dry together with as few
strokes as possible only as many as are needed to combine the two. Don’t
beat it; don’t smooth it out. Scrape the batter into the hot, buttery
skillet if you’ve gotten it hot enough it will sizzle as it goes in and pop
it in the oven immediately. Bake until golden brown on top, about 25
minutes. Serve, hot, cut in wedges. Yield: 1 skillet, or 8 large wedge
Yields
1 Servings