Ingredients Jump to Instructions ↓

  1. 1 cup 62g / 2 1/5oz Stone-ground yellow cornmeal

  2. 1 cup 62g / 2 1/5oz Unbleached white flour

  3. 1 tablespoon 15ml Baking powder

  4. 1/4 teaspoon 1 1/3ml Salt

  5. 1/4 teaspoon 1 1/3ml Baking soda

  6. 1 1/2 tablespoons 22ml Sugar

  7. 1 1/3 cups 315ml Buttermilk - plus a bit (or 1 cup plain yogurt mixed with 1/4 cup Water)

  8. 1 Egg (large)

  9. 2 tablespoons 30ml Mild vegetable oil, such as Corn, canola, or peanut oil Pam spray

  10. 2 tablespoons 30ml Butter

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 10 1/4-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. This recipe yields 1 skillet, or 8 large wedges.


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