Creator
Creator Note
Menu Category
Breads
Dietary Tags
Gluten-FreeNut-FreeSoy-FreeVegetarian
Cooking Time
Active time: 10 min • Total time: 40 min
Total Yield
10” skillet
# of Servings
Ingredients
- 1/2 cup neutral oil (ie. avocado)
- 2 cups (368g) cornmeal
- 2 Tbsp (22g) baking powder
- 2 tsp (8g) sea salt
- 2 cups whole milk
- 2 large eggs
Sourcing Tips:
- We process our own cornmeal at Boggy Creek Farm and have it available for sale at our Farmstand. You can also grab some of our eggs and milk from Mill-King while you’re here!
Instructions
- Preheat oven to 350 F.
- Heat the oil in a 10” skillet over medium heat.
- While oil is heating, mix dry ingredients.
- Add to dry ingredients the milk, egg, and half of the hot oil from the pan.
- Mix until a batter forms; stir until just combined, small lumps are okay.
- Pour batter into the hot skillet that has the remaining oil, it should sizzle a bit.
- Put skillet into oven. Bake 22-30 minutes, or until firm with a light “tan.”
Serving & Storage Suggestions
Did you make this?
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