2 1/2 c Milk, divided
2 ts Vinegar
2 Eggs
1/4 c Granulated sugar
1 ts Baking soda
1 ts Salt
1 2/3 c Yellow cornmeal
1/3 c All-purpose flour
2 tb Butter or margarine, melted
Preheat oven to 375 degrees F. In small bowl combine 1 cup of the
milk with vinegar to make sour milk; set mixture aside. In medium
bowl beat eggs and sugar together. Mix in sour milk, 1 cup fresh
milk, baking soda, and salt. Stir in cornmeal and flour, mixing until
smooth. Pour butter into 10 inch cast-iron skillet, tipping skillet
to coat bottom and sides. Pour in batter. Pour remaining 1/2 cup
fresh milk over top. Bake 30-35 minutes until golden brown. Cut into
12 wedges; serve immediately. Serves 12.
Per Wedge: Calories 156, Protein 5 g, Carbohydrates 23 g, Fat 5 g,
Dietary Fiber 2 g, Cholesterol 48 mg, Sodium 266 mg.
SOURCE: *Modern Maturity, February-March 93
Yields
12 Servings