For the Dry Ingredients —
Combine:
2 cups yellow cornmeal
3/4 cup unbleached all-purpose flour
1 t. salt
1 T. baking powder
For the Wet Ingredients —
Whisk Together:
1 cup buttermilk
1 cup whole milk
1 large egg, beaten
3 T. corn oil
1 T. sugar
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Preheat a lightly greased cast-iron skillet in a 450° oven.
Combine the dry ingredients in mixing bowl and set aside.
Whisk the wet ingredients together in a separate bowl, stirring until blended.
Combine dry and wet ingredients, stirring well with a spoon, but be careful not to overmix — a few small lumps are fine.
Carefully remove the hot skillet from the oven. Quickly pour in the batter and return it to the oven. Bake for 25 minutes.
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Related Recipe:
Cranberry Chutney
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