2 c All-purpose flour
1 c Yellow cornmeal
6 tb Brown sugar
1/4 ts Salt
4 tb Dried cranberries; finely
-chopped
2 Eggs; lightly beaten
1 1/2 c Milk
6 tb Vegetable oil
In a large bowl, stir together the flour, cornmeal, brown sugar and salt.
Stir in the cranberries. In another bowl, whisk together the eggs, milk and
2 tablespoons of the oil. Pour the egg mixture into the dry ingredients and
stir gently until just combined. Do not over mix.
Place 1 tablespoon of oil into each of two 9 inch skillets. When hot,
scrape half of the batter into each skillet. Cook over low heat until the
corncake has browned on the bottom and bubbles have formed on the surface,
about 5 minutes. Using a large metal spatula, transfer the cakes to dinner
plates. Heat the remaining oil, divided, in both skillets. Gently invert
each cake back into the skillet and cover the pans. Cook until the cakes
spring back when lightly pressed, about 5 minutes longer. Makes 2 – 9 inch
cakes.
Yields
1 servings