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Cooked by: Chef / Last Modified: 8/11/2008 / Number of Servings: 8 |
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Directions: Preheat oven to 375øF. In a large bowl, combine the cornmeal, flour, baking
powder and salt. In a small bowl, stir the baking soda into the buttermilk.
In a second bowl, whisk together the egg, sugar to taste, the oil, and then
whisk in the buttermilk.
Spray an 8-9" cast-iron skillet with vegetable cooking spray. Put the
skillet over medium-high heat, add the butter, and heat until the butter
melts and is just starting to sizzle. Tilt the pan to coat the bottom and
sides.
Add the wet ingredients to the dry, and quickly stir together, using only
as many strokes as needed o combine. Scrape the batter into the hot,
buttery skillet. Immediately put the skillet in the oven and bake until
golden brown, about 25 minutes. Cut into wedges to serve.
Ingredients:
1 tenderloin, filet porc
1 Cup(s) Stone-Ground Yellow Cornmeal
1 pepper
1 Cup(s) Unbleached All-Purpose Flour
2 or rice vinegar, white
1 Tablespoon(s) Baking Powder
4 chopped ginger root
1/4 Teaspoon(s) Salt
3 sauce, soy
1/4 Teaspoon(s) Baking soda
3 honey, liquid
1 1/4 Cup(s) Bulgarian-Style Buttermilk
1/3 molasses
1 large Egg
1 1/4 any type ok orange, tropicana juice
2 Tablespoon(s) Sugar; (or more)
1/4 Cup(s) Corn Oil
2 Tablespoon(s) Butter; up to 4 tb |
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