5-6 ears Corn (use a grater to cut corn, then scrape cob)
1 Cup Cornmeal
1/2 Cup Flour (Self-Rising)
1 tsp. baking powder***
1 tsp. salt
Sugar
1 T. Oil
1/2 C. Buttermilk
· Mix together and pour into a preheated cast iron skillet (with more oil and butter to prevent sticking).
· Bake 400 for 30 minutes (When it begins to brown around the edges, you may have to move the skillet to the first rack in oven to get the top to brown)
· This isn’t like ordinary cornbread; texture is gooier.
***Still use the baking powder, even though the flour is
self-rising
