1/4 cup vegetable oil
1 cup yellow cornmeal
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar (optional)
1 teaspoon salt
2 teaspoons baking powder
1 large egg
2 cups whole milk
1. Preheat oven to 425 degrees. Place oil in a 9-inch cast-iron skillet and heat in oven about 5 minutes, while you prepare the batter.
2. In a large bowl, sift together the cornmeal, flour, sugar, baking powder, and salt; make a well in the center of the dry ingredients. In a smaller bowl, beat egg with the milk and add to the well, along with the hot oil. Mix well with a wooden spoon just until ingredients are incorporated; do not overmix. Pour mixture into hot, greased skillet and bake in preheated oven 25 to 30 minutes, or until cooked through in center. Serve warm with butter on top.
Makes 6 to 8 servings.
*EXTRA RECIPE FOR THE HOME PLATES ARTICLE THAT RAN IN OUR MARCH 2012 ISSUE