2 cups yellow cornmeal
3/4 cup all-purpose flour
3 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
2 cups buttermilk
2 large eggs, beaten
1/4 cup
Canola oil
Position
a rack in the center of the oven. Generously oil a 9 or 10-inch cast-iron
skillet and place it on the rack. Preheat
the oven to 425-degrees.
Whisk the cornmeal, flour, sugar, baking powder, baking soda, and salt together
in a large bowl to combine. Whisk the
buttermilk, eggs, and oil in another bowl until well combined. Pour liquid
ingredients into dry ingredients until the batter is moistened.
Remove the hot skillet from the oven and pour in the batter. Bake until the
bread springs back when pressed in the center, 20 to 25 minutes. Let stand 5 minutes. Turn out onto a plate or serve directly from
the skillet.
Yield: 6-8 servings.
Carolyn Gass Hardimon, M. S. Home Economist