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

2 cups whole milk (or use amount to make it thickness that you like)

1 1/2 tablespoons butter

Preparation

  1. Preheat oven to 350°.
  2. Sift the flour, cornmeal, baking soda, baking powder, and salt into a mixing bowl.
  3. Stir beaten eggs into the dry ingredients.
  4. Stir in the 1 cup milk.
  5. Heat the butter in a 9 X 2-inch iron skillet (for best results use iron skillet, you can also use a Purex cooking pan. When skillet is very hot but butter has not browned, pour in the batter.
  6. Carefully pour the remaining 1 cup whole milk on top of the batter; do not stir.
  7. Place the skillet in the oven and bake 50 minutes, or until cornbread is set and baked through.
  8. Slice into wedges.