1 c Stone-Ground Yellow Cornmeal 1 lg Egg
1 c Unbleached All-Purpose Flour 2 tb Sugar; (or more)
1 tb Baking Powder 1/4 c Corn Oil
1/4 ts Salt Vegetable Cooking Spray
1/4 ts Baking soda 2 tb Butter; up to 4 tb
1 1/4 c Bulgarian-Style Buttermilk
Preheat oven to 375?F. In a large bowl, combine the cornmeal, flour,
baking powder and salt. In a small bowl, stir the baking soda into
the buttermilk. In a second bowl, whisk together the egg, sugar to
taste, the oil, and then whisk in the buttermilk.
Spray an 8-9″ cast-iron skillet with vegetable cooking spray. Put the
skillet over medium-high heat, add the butter, and heat until the
butter melts and is just starting to sizzle. Tilt the pan to coat the
bottom and sides.
Add the wet ingredients to the dry, and quickly stir together, using
only as many strokes as needed o combine. Scrape the batter into the
hot, buttery skillet. Immediately put the skillet in the oven and
bake until golden brown, about 25 minutes. Cut into wedges to serve.
Yields
8 servings