Ingredients:
- 1/3 cup sifted flour
- 1 1/2 cups cornmeal, sifted before measuring
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt, if desired
- 2 eggs, well beaten
- 1 cup buttermilk
- 2 cups whole milk
- 1 1/2 tablespoons butter
Preparation:
Preheat oven to 350°.Sift the flour, cornmeal, baking soda, baking powder, and salt into a mixing bowl. Stir beaten eggs into the dry ingredients. Stir in the buttermilk and 1 cup whole milk.
Heat the butter in a 9 X 2-inch iron skillet. When skillet is very hot but butter has not browned, pour in the batter. Carefully pour the remaining 1 cup whole milk on top of the batter; do not stir. Place the skillet in the oven and bake 50 minutes, or until cornbread is set and baked through. Slice into wedges.
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