Ingredients

• 1.25 cups milk
• 1 cup cornmeal
• 1 cup all-purpose flour
• 4 teaspoons baking powder
• 0.75 teaspoons kosher salt
• 2 large eggs , beaten
• 0.25 cups unsalted butter , melted
• 1 tablespoon vegetable oil

Instructions

1. 1 Place a 9-inch cast iron skillet into the oven and preheat to 425 degrees F (220 degrees C).
2. 2 Mix milk and cornmeal together in small bowl. Let soak for 10 minutes.
3. 3 Sift flour, baking powder, and salt together into a mixing bowl. Add cornmeal mixture, eggs, and butter; beat until a smooth batter forms, about 1 minute.
4. 4 Remove the hot skillet from the oven. Add vegetable oil to the skillet and swish to coat. Pour out any excess oil, then pour batter into the skillet.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 23 minutes. Cut into wedges to serve.

Nutrition per serving