- 1 cup All Purpose Unbleached White Flour
- 3/4 cup Yellow Cornmeal
- 1 tablespoon Baking Powder
- 1 tsp Salt
- 5 tablespoon Sugar
- 3/4 cup Buttermilk
- 1/4 cup Whole Milk
- 2 Eggs, beaten
- 1/3 cup Butter or Margarine, Melted
- 1 8 oz. Can corn, drained (optional)
Preheat oven to 425. Using about 2-3 tablespoon of shortening, grease a 9" inch cast iron skillet. Place the skillet in the preheated oven. In a large mixing bowl, combine all the dry ingredients together. Blend well. In a smaller bowl add buttermilk, milk, and eggs.
Add the melted margarine and mix well. Add the liquid mixture to the dry Ingredients and mix well. Fold in the corn. Remove the hot skillet from the oven and carefully pour in the batter. Return the skillet to the oven, remembering that the skillet is still hot. Bake for 25 minutes. Remove to a plate and rub top with a stick of butter or margarine.