Makes one 12-inch skillet
|Vegetable oil (for the skillet)|
|2||eggs, beaten to mix|
|1/8||teaspoon vanilla extract|
|1 1/2||cups yellow cornmeal|
|1 1/2||cups all-purpose flour|
|1/2||teaspoon baking powder|
|1||stick ( 1/2 cup) butter, melted|
2. In a bowl, mix eggs, vanilla, and buttermilk.
3. In a larger bowl, mix the cornmeal, flour, baking powder, salt, and sugar. Add the egg mixture and combine with a few rapid strokes. Fold in melted butter.
4. Carefully remove the hot pan from the oven. Pour in batter. Bake for 20 minutes or until the top feels firm when pressed with a finger. Julia Shanks. Adapted from “Princess Pamela’s Soul Food Cookbook’’ and a recipe from Blue Moon Cafe.