November 27, 2013
Adapted from “Baking Illustrated”.
Preheat oven & baking pan at 425ºF.
- 120 g (1 cup) yellow cornmeal
- 120 g (1 cup) all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 4 tsp. (Tbl.?) sugar
- 1/2 tsp. salt
[whisk together, form a well]
- 1/2 cup melted butter
- 2 lg. eggs
- 1 1/2 cups milk
bake 25 min.
add-ins: frozen corn, honey, cheddar, chiles.
In recent years I’ve been increasing the amount of sugar I use — currently at 1/2 cup of sugar, which seems about right.
In the most recent batch, I also included two ears worth of fresh corn kernels, and a couple of finely-sliced scallions.
You can do some of the prep ahead of time by preparing the dry ingredients and wet ingredients separately (with the wet ingredients being stored in the refrigerator) and then combining them shortly before baking.