Ingredients
8
8 servings
- •1.25 cups milk
- •1 cup cornmeal
- •1 cup all-purpose flour
- •4 teaspoons baking powder
- •0.75 teaspoon kosher salt
- •2 eggs, beaten
- •0.25 cup unsalted butter, melted
- •1 tablespoon vegetable oil
Instructions
- Place a 9-inch cast iron skillet into the oven and preheat to 425 degrees F (220 degrees C).
- Mix milk and cornmeal together in small bowl. Let soak for 10 minutes.
- Sift flour, baking powder, and salt together into a mixing bowl. Add cornmeal mixture, eggs, and butter; beat until a smooth batter forms, about 1 minute.
- Remove the hot skillet from the oven. Add vegetable oil to the skillet and swish to coat. Pour out any excess oil, then pour batter into the skillet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.
Nutritional Facts
Per 8 servings
- Calories: 225
- Carbohydrate: 28g
- Fat: 10g
- Fiber: 1g
- Protein: 6g
- Sugar: 2g
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