1 cup all-purpose flour
1 cup yellow cornmeal
2 oz/4 T granulated sugar
1½ t salt
4 t baking powder
2 oz neutral oil or melted butter
1 large egg
1 cup milk

Gluten Free Alternative
1 cup cooked mashed potatoes
1 cup yellow cornmeal
⅔ cup granulated sugar
1 teaspoon salt
3 ½ teaspoons baking powder
⅓ cup neutral oil or melted butter
1 large egg
1 cup almond milk

Grease a 9-inch round cake pan or cast iron skillet well and set aside. Preheat the oven to 400 degrees.
In a medium mixing bowl, add the flour, cornmeal, sugar, salt, and baking powder. Whisk to combine well.
Make a well in the center of your dry ingredients and add your oil or butter, milk, and egg.
Stir just until the mixture comes together and there are only a few lumps remaining.
Pour the batter into the prepared pan and bake for 20-25 minutes until the top is a deep golden brown and a toothpick inserted into the center comes out clean.
Serve hot.

You can make it it in a 9-inch round cake pan, square baking dish, or 9-inch cast iron skillet.
Bonus! You can also make these into muffins or double the recipe and toss it in a 9×13-inch baking pan.
You’ll just need to adjust the baking time if you are making muffins or doubling the batch.
Muffins take around 15 minutes to bake and a doubled recipe takes 35-40 minutes to bake.

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