1 1/2 cups white cornmeal
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 large egg
1 1/2 cups well-shaken buttermilk
3/4 cups unsalted butter - (1 1/2 sticks)
Directions: one line for each direction. When saved the lines will be numbered.
Heat two dry well-seasoned (10-inch) cast-iron skillets in upper and lower thirds of oven while preheating oven to 450 degrees.
Whisk together cornmeal, flour, baking powder, baking soda, and salt. Add egg, buttermilk, and 1/2 cup melted butter, then quickly stir together.
Remove hot skillets from oven. Divide remaining 1/4 cup melted butter between them, then divide batter between pans. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden and a tester inserted in center comes out clean, 15 to 20 minutes total.
This recipe yields 8 servings.
Nutrition Facts not Available
Rating: ()
Added On: May 7, 2008
* COOKING LIVE with Sara Moulton - (Show # CL-9748) - from the TV FOOD NETWORK
