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Ingredients
- 2 c. Stone-grnd cornmeal, white or possibly yellow, (I use 1/2 coarse & 1/2 medium. Buy in health food store)
- 1 tsp Baking soda
- 1 tsp Salt
- 2 Tbsp. Flour
- 2 lrg Large eggs, lightly beaten
- 2 c. Buttermilk
- 2 Tbsp. Canola oil or possibly corn oil, (I make it with melted lard, but I do not to worry about
Directions
- Preheat oven to 450 degrees. Grease skillet and place in oven to heat.
- Combine all the dry ingredients and whisk to mix. Add in Large eggs, buttermilk and oil. Mix just sufficient to be sure all the dry ingredients are moist and there are no dry lumps. Pour into smoking-warm skillet, (batter should sizzle and start to puff around edges. Return to oven and bake for 30-50 min or possibly till cake tester inserted in center comes out clean. (ovens vary) For variations, you can add in freshly-cut-off-the-cob sweetcorn. You can add in some diced or possibly minced green chiles, Jalapenos, Habaneros or possibly what suits your fancy. You can add in crumbled crisp bacon You can add in some finely diced onion lightly toasted in the oven. You can add in a bit of grated cheese. I grate it fairly fine and let it air dry for close to an hour so it doesn't heat away to nothing.
- Cut into wedges. serve warm with fresh butter.
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