From the kitchen of Amber.
Salty, sweet and oh so good.
Great with chili on a cold winters day.
- 2 cups yellow corn meal
- 1 ½ cup whole wheat flour
- 2 tsp salt
- 2 tsp baking powder
- 1 tsp baking soda
- 3 eggs beaten
- 1 tablespoon butter or coconut oil (I used coconut)
- 2 cups buttermilk (or 2 cups milk plus 1/5 tbsp lemon juice)
- ¼ cup melted butter
Prep: heat oven to 425. Put butter or oil into 10 inch iron skillet and place in oven to preheat.
Mix dry ingredients in one bowl.
In separate bowl beat eggs, whisk in milk and butter.
Combine with dry ingredients. Stir until moistened.
Carefully with very heavy oven mits remove skillet from oven and swirl to coat with oil.
Pour in batter, it should sizzle.
Return to oven and cook for 20-25 minutes, until browned.
Toothpick in center should come out clean.