by Michael Kult
- 1 1/4 cups buttermilk
(or 11/4 cups milk plus 1 tablespoon white vinegar)
- 2 tablespoons butter
- 1 1/2 cups medium-grind cornmeal
- 1/2 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoon sugar
- 2 eggs
- Heat the oven to 375°F.
- If you’re using buttermilk, ignore this step. If not, make the soured milk: Warm the milk gently—1 minute in the microwave is sufficient, just enough to take the chill off—and add the vinegar. Let it rest while you prepare the other ingredients.
- Put the butter in a medium ovenproof skillet or an 8-inch square baking pan over medium heat; heat until good and hot, about 2 minutes, then turn off the heat. Combine the dry ingredients in a bowl. Mix the eggs into the buttermilk. Stir the liquid into the dry ingredients (just enough to combine); if it seems too dry, add another tablespoon or two of buttermilk. Pour the batter into the prepared skillet or pan, smooth out the top if necessary, and put in the oven.
- Bake about 30 minutes, until the top is lightly browned and the sides have pulled away from the pan; a toothpick inserted into the center will come out clean. Serve hot or warm. Brush with honey/butter mixture if desired.