3 tablespoons butter
1/2 cup sugar
2 eggs, lightly beaten
1 1/4 cups Gray’s Grist Mill Johnny Cake cornmeal
3/4 cup flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 teaspoons butter
Preheat oven to 375° F.
Cream together the 3 tablespoons butter and the sugar.
Add the eggs and beat until light and fluffy.
Sift together the cornmeal, flour, baking powder, and salt. Add, alternately with the milk, to the creamed mixture.
Meanwhile, grease a 9- or 10-inch cast-iron skillet with the 2 teaspoon butter and place it in the heated oven until the butter is sizzling hot.
As soon as the batter is mixed, pour it into the hot skillet and place the skillet immediately back into the hot oven. Bake until firm and the surface is lightly browned – about 30 minutes.
Cut into wedges and serve warm with plenty of fresh butter and dark molasses.
Make 6 to 8 serving.