260 Calories 11g Fat 34g Carbs 6g Protein
Ingredients
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½ cups all-purpose flour
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1 ½ cups stone-ground cornmeal
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¼ cup sugar
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1 ½ tablespoons baking powder
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1 teaspoon kosher salt
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¾ teaspoon baking soda
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1 ½ cups milk
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½ cup vegetable oil
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3 large eggs
Description
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Whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda. Store in a tightly sealed container in a cool, dry place for up to 3 months.
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When ready to bake, preheat oven to 400 F. Transfer mixture to a large bowl and whisk in milk, oil, and eggs until evenly combined. Pour batter into a lightly greased baking vessel and bake as directed below. Let cool slightly before serving.
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Cooking Times: Mini muffin tin (makes 45): 10 to 12 minutesStandard muffin tin (makes 15): 12 to 15 minutes10-inch cast-iron skillet: 25 to 30 minutes8-by-8-inch baking dish: 30 to 35 minutes8-by-4-inch loaf pan: 55 to 60 minutes (tent with foil if browning too quickly)
