by nzle
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1 cup all-purpose flour Ask a question about this ingredient
1 cup cornmeal (any kind -- finely ground, coarsely ground, blue, etc) Ask a question about this ingredient
1 heaping tablespoon baking powder Ask a question about this ingredient
1 scant teaspoon salt Ask a question about this ingredient
1 cup milk (any kind -- I always use soymilk) Ask a question about this ingredient
1/4 cup canola oil Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1 tablespoon bacon fat or canola oil Ask a question about this ingredient
Preheat oven to 425 degrees. Place bacon fat in an 8- or 9-inch cast iron skillet and place in oven. (If using a Pyrex baking dish, just oil it and set aside).
Ask a question about this stepIn a small bowl, whisk together the dry ingredients -- flour, cornmeal, baking powder, and salt.
Ask a question about this stepIn a medium bowl, whisk together the milk, oil, and eggs.
Ask a question about this stepAdd the wet ingredients to the dry and mix only until incorporated and smooth.
Ask a question about this stepPour batter into skillet (careful, it's hot!) and bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. Cut into wedges and serve!
Ask a question about this stepHa, it's just that easy, lksugarman -- just mix the dry and wet ingredients! So happy you enjoyed it.
Is there a difference between uncooked Polenta and cornmeal?
Stephanie is the Head Recipe Tester of Food52.
So good! A real "old-fashioned" cornbread! I substituted whole wheat all-purpose flour. I actually didn't pay attention and just ended up measuring and dumping al the dry ingredients, then all the wet ingredients into one mixing bowl. Mixed together quickly and into the skillet on top of the hot bacon fat.
Came out tender, crumbly, full of texture due to the coarse cornmeal and whole wheat flour with that wonderful bacon perfume.