- 1 1/4 c buttermilk*, milk, or yogurt
- 2 T butter, lard, or bacon grease
- 1 1/2 c cornmeal
- 1/2 c flour
- 1 1/2 t baking powder
- 1 t salt
- 1 T or more sugar
- 1 egg
- Preheat oven to 375.
- Put the fat in 8″ ovenproof skillet or pan over medium heat, get very hot = 2 minutes. Turn off heat.
- Mix dry ingredients in a bowl.
- Mix egg into the buttermilk.
- Stir liquid into dry just to combine.
- Pour into pan.
- Bake till lightly browned and sides pull away from pan.
*To make buttermilk, warm the milk gently and add 1 T vinegar. Let sit 10 minutes.
For lighter, richer version, use 4 T butter only. Increase sugar to 1/4 c. Use 2 eggs — stir yolks into buttermilk, and beat whites till stiff, then stir gently into batter.
For corny version, add 1 c fresh or frozen or 1 c creamed corn to liquids.
