A very simple and good version where I can dial down the sweet for savory and dial it back up for desert applications (buttered and slathered with maple syrup, oh my!).
1 cup milk (250g)
6 Tbsps (3oz/84 gr) melted fat (butter, lard, olive oil, whatever)
2 large eggs
1¼ cups (210g) cornmeal
1¼ cup (180g) flour
2 Tbsps to ⅓ cup sugar
1 Tbsp baking powder
½ tsp salt
- Heat oven to 400°F.
- Grease bottom and side of a round cake pan or line with parchment paper.
- Whisk the milk, butter and eggs in large bowl.
- Plop in the remaining ingredients all at once and stir just until the flour is moistened (the batter will be lumpy).
- Pour it into the pan.
- Bake for 20 to 25 minutes or until golden brown and it passes the toothpick test.
- Cut into wedges and serve.
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