Ingredients:
- 1 1/2 tablespoons butter
- 1/3 cup sifted flour
- 1 1/2 cups cornmeal, sifted before measuring
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup buttermilk
- 2 cups whole milk, divided
Preparation:
Meanwhile, sift the flour, cornmeal, baking soda, baking powder, and salt into a mixing bowl. Whisk together the eggs, buttermilk, and and 1 cup of the whole milk. Stir into the dry ingredients until well blended.
Pour the batter into the hot pan. Carefully pour the remaining 1 cup whole milk evenly over the top of the batter; do not stir. Place the skillet in the oven and bake for about 50 minutes, or until cornbread is set and baked through.
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