- 18
- 280 mins
- 360 mins
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1 cup buttermilk
- 1/2 cup whole milk
- 1 large egg
- 1/2 teaspoon baking soda
- 3 tablespoons salted butter
- 3 tablespoons shortening
Preparation
Step 1
Preheat over o 450 degrees
Add the cornmeal to a large bowl along with the flour, baking powder, salt, basil, sage and thyme and stir together
Measure the buttermilk in a measuring cup and the whole mike and egg and stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients and stir with a fork until mixed, do not over mix
in a small microwave-safe bowl melt two tablespoons butter and 2 tablespoons of shortening in a microwave and slowly add the batter , staring constantly until combined.
in a 10 inch cast iron skillet over high heat melt the remaining tablespoon of butter and shortening. Pour the batter into the hot skillet spread to even it out even cook over high heat for 1 minute. Get it into the over and cook for 20 minutes The edges should crisp