We didn’t eat this growing up, yet somehow I discovered it as a teenager and have been hooked ever since. I hope my rendition is worthy of something you’ve had in the past or could be kept in your baking repertoire.
2 cups all purpose flour
1 cup yellow cornmeal
3/4 cup sugar
1/2 tsp. salt
1 Tbsp. baking powder
2 eggs – room temperature
1-1/2 cups milk – room temperature
1-1/4 Tbsp. vegetable oil (I use canola)
1/4 cup melted butter
Preheat your oven to 350 degrees. Set out the milk and eggs on the counter while the oven gets at least a 20-minute preheat. Lightly spray a 9 x 9 inch baking pan. Whisk or sift together the flour, cornmeal, sugar, salt and baking powder. In a separate bowl, mix together the eggs, milk and oil. Pour the wet ingredients over the dry ingredients, then add the melted butter. Stir this JUST until mixed. Pour/scrape into the pan and bake for about 45 minutes; it will be lightly browned on top when done.